Olive, ‘Chorizo’ & Red Pepper Pinwheels


  • 10 oz Zapatista, crumbled
  • 3 oz vegan chive cream cheese (we also suggest Miyoko’s Double Cream Garlic Herb cheese wheel)
  • 4 flour tortillas; burrito size
  • 1/2 cup diced roasted red peppers
  • 1/2 cup diced Mezzetta Spanish Queen Olives with Pimentos

The How-To

  1. Crumble El Zapatista and cook according to directions.
  2. Spread 1 oz cheese over one flour tortilla, making sure the cheese is evenly spread to the edge.
  3. Sprinkle 1-2 tbsp of both diced roasted red peppers and olives, spacing them out evenly.
  4. Sprinkle 2 tbsp cooked crumbled chorizo.
  5. Roll the tortilla as tightly and thinly as possible.
  6. Slice off both ends and discard.
  7. Continue with more tortillas until ingredients have all been used.
  8. Slice about 1-inch slices; making approximately 7 pinwheels per tortilla.
  9. Cover and chill until ready to serve.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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