Yummy pinwheels sandwiches you can make ahead and freeze for lunches or as an appetizer.

Printer friendly recipe card for multi batches of Veggie Tortilla Pinwheels for the freezer (OAMC)

Printer friendly freezer labels for Veggie Tortilla Pinwheels

The Recipe: Gluten Free Dairy Free Veggie Tortilla Pinwheels


  • 10 each GF ivory teff tortillas, such as from La Tortilla Factory or other gluten free flour-style tortilla
  • 8 ounces tofu-based cream cheese, softened
  • 1 Tablespoons dry parsley flakes
  • 1 1/8 teaspoon ground black pepper
  • 1 1/4 teaspoon dry garlic granules
  • 1 1/4 teaspoon dry minced onion
  • 1 teaspoon salt
  • 2.25 ounce canned black olives, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup green or red bell pepper, chopped
  • 1 bunches green onions, chopped
  • 1 teaspoons red pepper flakes
  • 1/4 cup crumbled GF bacon, 4 strips cooked until crisp, drained and crumbled


  • Mix tofu cream cheese, parsley, pepper, garlic, onion, and salt together until well blended. Add in rest of ingredients and mix in food processor on low speed until well blended.
  • Using a baker’s spatula, spread medium amount of mixture onto one gluten free flour-style tortilla – be sure to smooth it out! Roll tortilla into a “wrap-up” and cover with plastic wrap. Continue with rest of tortillas, wrapping each in plastic wrap individually. Place in gallon freezer bag. Freeze.
  • To serve: Thaw in refrigerator until ready to serve. Remove from refrigerator and remove plastic wrap from each wrap-up. Cut width-wise into pinwheels and place on serving platter or tray.