Vegan Green Chile "Cheese" Pinwheels

This recipe was invented the morning I needed a Vegan dish to take to my Valentine’s Day tea party at church.

Simple and so delicious that no one will know there Vegan!

Promise.

Vegan Green Chile “Cheese” Pinwheels
PPV: 2 per serving
Protein: 3 grams per serving

Makes 8 servings of 2 pinwheels

Ingredients:

  • Two Light Flatout breads
  • 1 small can green chilies
  • 1/2 bunch cilantro, chopped
  • 1/2 container Tofutti Vegan cream cheese
  • 1 bunch green onions, chopped
  • 1/2 teaspoon Cumin and Chili Powder
  • Salt and pepper to taste
Directions:
Mix the green chilies, Tofutti, green onion, cilantro and seasonings together in a microwave safe bowl. Microwave for one minute and stir well. Then, spread half of the mixture evenly on one of the flatout breads.
Starting at one end, roll up tightly with seam side facing down. Repeat with the remaining mixture and flatout bread. Wrap in plastic wrap and place in the freezer for 30-45 minutes to help harden the mixture and make slicing easier.
Unwrap and slice with serrated knife into 8 pinwheels per roll. 
This was how it looked plated up with some whole wheat pita bread and store bought hummus. There WERE 16 pieces to start with but I ate the imperfect ones. 
The best part about being the chef.
Very pretty and tasty. Super easy to throw together and everyone will be impressed. You could get really creative with this and add roasted red peppers, garlic, olives, spinach…anything you like! Have fun. Go wild!
Enjoy!
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