Salami, Spinach and Sun-Dried Tomato Pinwheels | Heather Hartman Health

Salami, Spinach and Sun-Dried Tomato Pinwheels

Heather Hartman Health

These Salami, Spinach and Sun-Dried Tomato Pinwheels are so yummy, and just happen to be dairy free! I used Siete burrito size tortillas, Primal Kitchen mayo, CocoYo probiotic yogurt, and Miyoko's Creamery Vegan cream cheese. You can use the "real" stuff, but if you have allergies these substitutes are the best I have found.

Many alternative ingredients are loaded with gums, cane sugar, inflammatory oils, soy, citric acid, natural flavors, etc. All ingredients I don't want in my body. Substitutes should be made from REAL, whole ingredients - make sure you read your labels! Just because something is labeled vegan, gluten free, keto, etc., doesn't mean it's good for you. Real foods are way better for you and the environment than any processed, lab created Frankensteins trying to pass as Greek yogurt or meat (see Beyond Burgers).

 

Salami, Spinach and Sun-Dried Tomato Pinwheels

Heather Hartman Health

Servings

9

Prep Time

20 minutes

Cook Time

0 minutes

Cuisine

American

Category

Snacks

Salami, Spinach and Sun-Dried Tomato Pinwheels

INGREDIENTS

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    METHOD

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      1. Add all of the ingredients to a food processor and pulse until fully combined. Check seasoning.

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      1. 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.

      2. Scoop the sun-dried tomato spread onto the middle of a cooked tortilla and spread it evenly all the way to the border.

      3. Cover the tortilla with salami in an even layer.

      4. 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.

      5. Roll the tortilla, folding in any loose spinach leaves as you go.

      6. Slice with a sharp knife and serve!
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