Description
These vibrant and delicious pinwheels are perfect for any gathering, especially picnics! They’re easy to make, packed with fresh flavors, and wonderfully portable.
Ingredients
- 6 large (10-12 inch) flour tortillas
- 1 cup hummus (plain, roasted red pepper, or garlic-herb)
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped yellow bell pepper
- 1/2 cup shredded carrots
- 1/2 cup finely chopped cucumber (peeled and seeded if desired)
- 1 cup fresh spinach or arugula, roughly chopped
- 2 tbsp fresh dill or parsley, chopped (optional)
- Salt and black pepper to taste (optional)
Instructions
- 1. Prepare Veggies: Wash and thoroughly dry all vegetables. Finely chop red bell pepper, yellow bell pepper, and cucumber. Shred carrots. Roughly chop spinach or arugula. Ensure all veggies are in small, uniform pieces.
- 2. Spread Hummus: Lay one tortilla flat on a clean surface. Spread about 2-3 tablespoons of hummus evenly over the entire surface, leaving a 1/2-inch border around the edges.
- 3. Layer Veggies: Evenly sprinkle a portion of the chopped bell peppers, shredded carrots, chopped cucumber, and spinach/arugula over the hummus. If using, sprinkle fresh herbs.
- 4. Roll Tightly: Starting from one edge, tightly roll the tortilla, pressing gently as you go, to create a firm log.
- 5. Chill: Wrap the rolled tortilla tightly in plastic wrap. Repeat with the remaining tortillas and fillings. Refrigerate for at least 30 minutes, or up to 2 hours, to allow the rolls to firm up.
- 6. Slice and Serve: Once chilled, unwrap each roll. Using a very sharp knife, slice each roll into 1-inch thick pinwheels. Arrange on a platter and serve immediately, or keep chilled until ready to enjoy.
- Prep Time: 20 minutes
- Cook Time: 0 minutes