Kimmy’s Holiday Pinwheels


  • 2 (8 0z.) packages vegan cream cheese, softened
  • 1 oz. ranch dressing mix
  • 2 scallions, finely diced
  • 4 (12 in.) tortillas
  • 1/2 c. chopped red bell pepper
  • 1/2 c. diced celery
  • 2 minced or shredded carrots
  • 1 c. So Soya meat sautéed with 1 onion
  • 1 small can black olives
  • 1 tsp. sea salt
  • 1 tsp. McKay’s chicken style seasoning
  • 1/2 c. shredded vegan cheddar cheese


  1. Mix cream cheese, ranch dressing and chicken style. Add red peppers and scallions and mix. Spread mixture over tortillas.
  2. Sprinkle with carrots, celery, So Soya, vegan cheese and olives. Roll up, wrap in plastic, place seam side down on plate and chill for about 2 hours.
  3. Cut off ends of chilled tortilla rolls and cut the rest of the roll into approximately 1 inch slices. Serve.

* To create your own ranch style dressing, mix fresh dill, onion powder, garlic powder, Spike herbal seasoning and basil.

Browse Cook(s): Holmes Sisters
Browse Theme(s): Snacks Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.