Roasted Red Pepper Chicken + Basil Pinwheels (dairy-free)

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  • Prep Time: 10 mins
  • Total Time: 10 mins

Yield: 4 wraps 1x


  • 1215 ounces of slide chicken (or turkey!)
  • 1/4 cup chopped basil
  • 1/2 cup sliced roasted red peppers
  • 1/4 cup Sir Kensington’s Avocado Oil Fabanaise
  • 4 tortillas (I used brown rice and they worked well)


  1. Line a cutting board with a layer of plastic wrap
  2. Add 1 tortilla to the plastic wrap and a layer of mayo followed by a couple slices of chicken, roasted red peppers and basil
  3. Roll it up tightly and wrap in the plastic wrap
  4. Repeat for each tortilla and place in fridge for about 30 minutes or so
  5. Remove from fridge then cut into 1 inch sections and enjoy!
  6. *Will stay good in the fridge for 5 days
  • Author: rachel mansfield
  • Category: gluten-free, dairy-free
  • Cuisine: appetizer, lunch