These vegan pesto pinwheels are made with basil infused pesto and plant based protein from white beans. They make for a healthy wrap that is easy to prep and enjoy for lunches.
- 1, 15 oz can white beans, rinsed and drained
- 3–4 tbsp tahini pesto or store bought vegan pesto
- 2 large wraps (regular, whole grain or gluten free wraps work here)
- 1 cup baby spinach
- 1 cup sautéed mushrooms
- 1 cup diced cherry tomatoes
- In a bowl mash up your white beans and pesto.
- Spread mash over each wrap.
- To each wrap, layer in rows your filling ingredients. Start by sprinkling a row of spinach, then next to it sprinkling your mushrooms and then your last row for the cherry tomatoes.
- From one end, roll up your wrap tightly like a sushi roll and cut into bite sized pieces. You can serve with additional pesto or marinara sauce.
When it comes to adding in your pesto, add more or less to your your white beans based on your preference. I just shared what I used for this specific example, but you should feel free to add as much as you see fit.
If you are vegan and using store bought pesto, make sure that you are reading the ingredients to ensure it is vegan before using. Most pesto will contain dairy unless specifically mentioned on the package or product that it is dairy free or vegan. In case you can not find vegan pesto in your area, you can find my link for vegan tahini pesto that is absolutely delicious for this recipe.
The vegetable filling options for this pinwheel are completely optional. Feel free to fill in with ingredients you personally love and know go well with the flavor of pesto.
Keywords: lunch recipes, bean recipes, sauces/dips