Salami, Spinach and Sun-Dried Tomato Pinwheels
Heather Hartman HealthSalami, Spinach and Sun-Dried Tomato Pinwheels
Heather Hartman Health
9
20 minutes
0 minutes
American
Snacks

INGREDIENTS
SUN-DRIED TOMATO SPREAD
- .5 cup CocoYo plain yogurt
- .5 cup Primal Kitchen mayo
- 1 cup Miyoko's Creamery Vegan Cream Cheese
- .5 cup sun-dried tomatoes, oil drained
- 1 bunch scallions, roughly chopped
- s/p
- to taste, cayenne pepper or hot sauce
OTHER INGREDIENTS
- 1 package Siete burrito size tortillas
- 16 ounces spinach
- 16 ounces salami
METHOD
SUN-DRIED TOMATO SPREAD
Add all of the ingredients to a food processor and pulse until fully combined. Check seasoning.
ASSEMBLY
Place a tortilla on a hot cast iron, cover, and cook for about one minute. Flip and repeat. If you cook Siete tortillas for too long they become crunchy and you wont be able to roll them.
Scoop the sun-dried tomato spread onto the middle of a cooked tortilla and spread it evenly all the way to the border.
Cover the tortilla with salami in an even layer.
Pile the spinach on top. It'll look like too much, but it's necessary for volume. Plus, it's good for you and tastes good.
Roll the tortilla, folding in any loose spinach leaves as you go.
Slice with a sharp knife and serve!