These easy pinwheel sandwiches with cream cheese, pesto, and sun-dried tomatoes are just as perfect for parties as they are for tucking into lunchboxes! Each bite of these vegan tortilla roll-ups is packed with flavour.

A plate of pesto pinwheel sandwiches with sun-dried tomatoes.

I’m such a big fan of these pinwheel sandwiches that I make them on the regular! They’re quick, store well in the fridge, and a batch will last me several days for an easy grab-and-go lunch or snack. Also known as tortilla roll-ups, pinwheel sandwiches also make a wonderful appetizer for baby showers, bridal showers, and parties where I need finger foods to pair with peach bellinis or mimosas.

While I’m always experimenting with different fillings, my favourite pinwheel sandwiches recipe pairs vegan cream cheese with homemade basil pesto and sun-dried tomatoes. I think you’re going to love the Mediterranean-inspired flavours just as much as I do!

Why You’ll Have These Easy Pinwheel Sandwiches On Repeat

  • No oven. While I love hot appetizers like corn nuggets and sambusas, pinwheel sandwiches are a no-cook recipe that can be assembled in minutes.
  • Make-ahead friendly. Prepare these in advance for a stress-free party or pack them up for a quick lunch. They’re even better after a day in the fridge!
  • Customisable. Get creative with the filling and make these tortilla roll-ups your own! This is a recipe where it’s hard to go wrong.
Overhead view of pinwheel sandwich ingredients with labels.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Pesto – I include my homemade vegan pesto recipe that uses fresh basil and vegan Parmesan. You could also try parsley pesto, pea pesto, kale pesto, or a jarred brand of your choosing.
  • Vegan cream cheese – You can use homemade vegan cream cheese or store-bought.
  • Sun-dried tomatoes – I use the kind that comes in oil. If you’d like, you can use the oil from the jar to make the pesto.
  • Scallions – Or finely chopped mild onions.
  • Grated vegan Parmesan – Use homemade or store-bought.
  • Tortillas – Flour tortillas are best; this is also a great recipe for using flavoured tortillas, like spinach or sun-dried tomato.

How to Make Pinwheel Sandwiches

Preparing these roll-ups is quick and easy. You’ll start by mixing the ingredients, then spread the filling over a soft tortilla and roll it up! Here’s how to make these Italian pinwheel sandwiches with pesto cream cheese, step by step.

Overhead view of basil pesto in a food processor bowl.
Blend the pesto.
Overhead view of whipped vegan cream cheese in a bowl.
Whip the cream cheese.
Overhead view of pesto cream cheese mixture in a bowl.
Mix the filling.
  • Make the pesto. If you’re making the pesto from scratch, pulse the cashews and garlic in a food processor until crumbly. Blend in the basil, then drizzle in the oil while the food processor runs. Add the nutritional yeast, lemon juice, salt, and pepper, processing until smooth.
  • Whip the cream cheese. Meanwhile, beat the vegan cream cheese until it’s light, fluffy, and easy to spread.
  • Finish the cream cheese filling. Now, fold the pesto, sun-dried tomatoes, scallions, and vegan Parmesan into the whipped vegan cream cheese.
Tortilla topped with pesto cream cheese.
Spread the filling.
Rolled up tortillas for pinwheel sandwiches.
Roll up the tortillas.
Overhead view of tortilla roll-ups tightly packed together on platter.
Slice and serve.
  • Fill and roll. Divide the filling onto the tortillas. Roll each tortilla tightly into a log. Wrap the rolled tortillas in plastic wrap and chill in the refrigerator overnight. 
  • Slice and serve. Remove the tortilla roll-ups from the refrigerator and unwrap them. Use a sharp knife to cut them into pinwheels, then serve.

Make These Ahead!

Pinwheels are even better when made the night before! It’s best to let them chill in the refrigerator overnight before slicing and serving. Not only does this make them easier to slice, but it also allows the flavours to meld together, making for a more delicious pinwheel sandwich.

Two pinwheel sandwiches with cream cheese and pesto stacked on top of each other.

Tips for Perfect Pinwheels

  • Soften the cream cheese first. To make sure the cream cheese whips easily for that light, fluffy texture, let it soften at room temperature before using it.
  • Use fresh tortillas. Stale tortillas are prone to tearing and crumbling when rolled or sliced, so use fresh ones for best results. They should feel pliable when you bend them.
  • Don’t overfill. Too much filling can lead to messy and difficult-to-roll pinwheel sandwiches. If you need to, use a fifth tortilla rather than overfilling four.
  • Roll tightly, but not too tightly. If you use too much pressure, the cream cheese filling will spill out of the sides. Roll tightly to keep everything together, but not so tight that you’re squeezing filling out.
  • Chill before slicing. Letting the pinwheels chill in the refrigerator allows them to firm up, making them easier to slice through neatly.
Overhead view of vegan tortilla roll-ups with pesto and cream cheese.

Pinwheel Sandwich Variations

  • Swap the cream cheese for hummus. For a slightly different flavour, replace the cream cheese with hummus. 
  • Add in some more veggies. Very thinly sliced cucumbers, minced bell peppers, or shredded carrots would make great additions to these pinwheel sandwiches.
  • More dressing. Try spreading or drizzling creamy tzatziki over the filling.
  • Add protein. Mix shredded vegan chicken into the cream cheese filling.
Plate of pinwheel sandwiches with pesto

Serving Suggestions

Pinwheel sandwiches make a delicious addition to a vegan charcuterie board, and they’re great to pack up for school lunches, picnics, and potlucks.

For parties, thread them onto small skewers with cherry tomatoes for some colour and fun. I like to serve these with more vegan finger foods like loaded potato skins, spinach artichoke dip, and these plant-based cranberry meatballs.

How to Store Leftovers

  • Refrigerate. Keep leftover pinwheel sandwiches in an airtight container in the refrigerator for up to 3 days. If you need to stack them, place parchment paper or wax paper between the layers.
  • Freeze. You can freeze pinwheel sandwiches! Just wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw them overnight in the refrigerator before serving. (Note that the texture isn’t quite as good after freezing, so I only recommend this method of storage if you have a lot of leftovers on hand and can’t eat them all within a few days.)
Overhead view of pesto pinwheel sandwiches served on a plate.

More Vegan Sandwich Recipes

Enjoy friends! If you make this pinwheel sandwiches recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Overhead view of tortilla roll-ups tightly packed together

Pinwheel Sandwiches

Servings: 20 servings
Prep Time: 15 minutes
Rest Time: 30 minutes
Total Time: 45 minutes
These pinwheel sandwiches are just as perfect for parties as they are for lunchboxes! With vegan cream cheese, pesto, and sun-dried tomatoes, each bite is packed with flavour.
5 (from 4 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

For the vegan pesto:

  • ⅓ cup cashews, 37 grams or sunflower seeds to be nut free and cheaper
  • 2 cloves garlic
  • 2 ½ cups packed fresh basil, 57.5 grams
  • ¼ cup quality olive oil, 59 ml
  • 2 tablespoons nutritional yeast, 21 grams or vegan parmesan cheese
  • 1 teaspoon fresh lemon juice, 5 ml
  • Salt and pepper, to taste

For the pinwheels:

Instructions 

  • In a food processor, blend the cashews and garlic until crumbly. Blend in the basil until nicely chopped. Keep the food processor running and drizzle in the olive oil. Blend in the nutritional yeast, lemon juice, and salt and pepper.
  • In the bowl of a standing mixer, beat the vegan cream cheese on high speed until light and fluffy.
  • Fold the vegan pesto, sun-dried tomatoes, scallions, and vegan parmesan into the whipped vegan cream cheese until well incorporated.
  • Spread an even amount of the vegan cream cheese mixture over a tortilla, leaving a 1-inch border. Roll the tortilla tightly around the filling (but not so tightly that the filling squishes out). Repeat with the remaining tortillas and filling.
  • Cover the rolled tortillas in the fridge for at least 30 minutes or overnight if desired.
  • Slice into 1-inch pinwheels and serve.

Notes

  • You can easily cut this recipe in half!
  • To store: Keep leftover pinwheel sandwiches in an airtight container in the refrigerator for up to 3 days.
  • To freeze: Wrap the pinwheels tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw them overnight in the refrigerator before serving.
Calories: 230kcal, Carbohydrates: 16g, Protein: 5g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 381mg, Potassium: 131mg, Fiber: 4g, Sugar: 2g, Vitamin A: 241IU, Vitamin C: 6mg, Calcium: 63mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Appetizers, Lunch, Snacks
Author: Jessica Hylton