Vegan Pinwheels

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These delicious vegan pinwheels are one of my favorite make-ahead snacks for my kids, from lunchboxes to party platters. I use soft lavash bread, vegan cream cheese, crisp lettuce, and fresh salsa to create colorful little bites that are ready in 30 minutes and easy to customize with anything I have on hand.

Prep Time30

Total Time30

Course: 30 Minutes or Less, Appetizer, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 198kcal

Author: Anjali Shah

Ingredients

1 sheet lavash bread I used Atoria's Lavash (see note)
6 tablespoons vegan cream cheese
3 tablespoons salsa
3 pieces lettuce , you can remove the rib to make it easier to roll

Mexican flavor option

Italian flavor option

pizza sauce
your favorite cheese , dairy free to keep it vegan

See other flavor options in the post

US Customary - Metric

Instructions

If preferred, slice the lavash bread into 4 long pieces.
Lay lettuce down onto the lavash bread. This helps protect it from getting soggy from the cream cheese and salsa. You will need to cut the lettuce a bit to fit the strips if you cut the bread.
Spread cream cheese over the lettuce.
Spread salsa over the cream cheese.
Tightly roll the lavash bread until the end.
Slowly and carefully slice into 1-2 inch pieces.
Enjoy!

Notes

My #1 Secret Tip for this vegan pinwheel recipe is to always create a moisture barrier before adding the wetter fillings. I know it may be easier and tempting to spread the cream cheese layer first, but placing the lettuce down keeps the pinwheels fresh and prevents the lavash from becoming soggy. This is especially important if you are planning to make them ahead.
Do not overfill: I use a thin, even layer of filling so that the pinwheels are easier to roll and slice. Overfilling may lead to everything being squeezed out as you roll.
Roll firmly: A tight roll helps the pinwheels hold their shape. I apply gentle, even pressure as I roll rather than pulling the bread too tightly, which can cause it to tear.
Chill before slicing: If I have 20-30 minutes to spare, I refrigerate the rolled logs before cutting. The fillings firm up slightly, giving me cleaner slices.
Use a serrated knife: A sharp serrated knife glides through the various textures in the rolls with less pressure than a straight blade. Wiping the blade clean between cuts also helps keep the edges neat.
Remove excess moisture: If I am adding tomatoes, pickles, roasted pepper, or other juicy vegetables, I pat them dry first. Removing excess moisture helps the pinwheels stay fresh longer.

Nutrition