Tortilla Pinwheel Antipasto Board

When You’re the Only Vegan at the Party…

If you’ve ever walked into a party knowing full well you’ll be surrounded by cheese boards, charcuterie, and “just a bite won’t hurt” comments — this vegan tortilla pinwheels recipe is for you. I was headed to a bubbles and port wine party, and I wanted something:

• Vegan (obviously)
• Savory and filling enough to be my dinner
• Low in saturated fat
• And most importantly…
  Normal enough that everyone else would actually eat it

Because let’s be honest — no one wants to stand in a corner sipping wine while guarding the one thing they can eat.

This vegan tortilla pinwheels antipasto board solved all of that. It feels abundant, familiar, wine-friendly, and a little elevated — without relying on vegan cheese, puff pastry, or anything “out there.”

Why This Works (Especially in Midlife)

• Lower saturated fat than puff pastry or creamy vegan spreads
• Beans + tortillas = real staying power (this can be a meal)
• Easy to digest compared to heavier party foods
• Familiar Mediterranean flavors that don’t scream “special diet”

It’s the kind of dish that disappears from the platter — which is always the goal.

Vegan Tortilla Pinwheels Antipasto Board

Serves about 14 people as an appetizer (or 1 hungry vegan as dinner + guests 😄)

Ingredients

Tortillas

• 8 large flour tortillas (10–12 inch)

Olive & White Bean Spread (Mellow Filling)

• 1½ cans cannellini or great northern beans, drained
• ⅓–½ cup olive tapenade (to taste)
• 1–2 tablespoons olive oil
• Juice of ½ lemon
• Freshly ground black pepper

Spicy Sun-Dried Tomato Filling

• ¾ cup oil-packed sun-dried tomatoes, blotted and finely chopped
• ¾ cup roasted red peppers, finely chopped
• 1½ cups baby arugula or spinach, finely chopped
• 1½ tablespoons olive oil
• 1 tablespoon balsamic vinegar
• ¼–½ teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper, to taste

Antipasto Board Extras (Optional but Recommended)

• Marinated olives
• Marinated artichoke hearts
• Roasted red peppers (extra, folded for plating)

Instructions

Step 1: Make the Bean Spread

Add the beans, olive tapenade, olive oil, lemon juice, and black pepper to a food processor.
Blend until smooth and spreadable.

Texture tip:
You want it thicker than hummus but soft enough to spread thinly. Add a teaspoon of water or lemon juice only if needed.

Step 2: Make the Spicy Filling

In a bowl, combine sun-dried tomatoes, roasted red peppers, chopped greens, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper.
Mix well and set aside.

Step 3: Assemble the Pinwheels

Olive & White Bean Pinwheels

1. Lay out 4 tortillas.
2. Spread a thin, even layer of bean spread over each tortilla.
3. Roll tightly into a log.
4. Wrap each roll in parchment or foil.

Spicy Tomato Pinwheels

1. Lay out the remaining 4 tortillas.
2. Spread a very thin layer of bean spread (or olive oil) to act as “glue.”
3. Add a thin, even layer of the spicy tomato mixture.
4. Roll tightly and wrap.

Step 4: Chill (Important!)

Refrigerate rolls for 15–20 minutes.
This step makes slicing clean and prevents squishing.

Step 5: Slice

Using a sharp knife:

• Trim off uneven ends (cook’s snack)
• Slice into 1-inch pinwheels
• Wipe knife between cuts for clean edges

Step 6: Build the Antipasto Board

Arrange pinwheels in two sections:

• Olive & white bean pinwheels on one side
• Spicy tomato pinwheels on the other

Fill in gaps with olives, artichokes, and folded roasted red peppers for height and color.

Finish with a crack of black pepper or a light balsamic drizzle if you like.

Tips for Success

• Keep fillings thin — overfilling makes rolls fall apart
• Chill before slicing — don’t skip this
• Make a generous amount — you’ll want enough for yourself

Final Thought

This is one of those recipes that quietly does everything:

• feeds you well
• keeps things inclusive
• and doesn’t make food the awkward part of the night

Exactly how eating in midlife should feel.

FAQs