Pinwheel Sandwiches


  • 8 Tbsp. vegan cream cheese
  • four 10-inch whole wheat flour tortillas
  • 1/2 c. shredded romaine
  • 1/2 c. sliced ripe avocado
  • 1/2 c. fire-roasted red bell pepper, sliced
  • 1/4 c. chopped tomatoes
  • 1/2 c. diced cucumber
  • 1/2 c. red onions, cut into fine slivers
  • 1/4 c. alfalfa sprouts
  • Jerk rub sauce or barbecue sauce, optional
  • Salt and pepper to taste


  1. Spread tortilla with cream cheese. Fill center with prepared veggies.
  2. Drizzle with sauce if desired.
  3. Roll tightly and fasten with toothpicks. Cut to desired size.
Browse Cook(s): Mark Anthony

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.