Description
Colorful, crunchy, and creamy vegan pinwheels filled with fresh veggies and hummus, perfect for snacks or light lunches.
Ingredients
Scale
- 4 large tortillas (whole wheat or flour)
- 1/2 to 3/4 cup hummus (plain or flavored)
- 1 cup broccoli, finely chopped
- 1 cup carrots, grated
- 1 medium bell pepper, thinly sliced
- 1 to 2 cups fresh spinach leaves
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Wash and dry all vegetables. Finely chop the broccoli and grate the carrots. Thinly slice the bell pepper. Wash and pat dry the spinach.
- Spread a thin, even layer of hummus over each tortilla, leaving a small border around the edge. Place a layer of spinach on top, then sprinkle the chopped broccoli and grated carrots. Add the sliced bell pepper and season with salt and pepper to taste.
- Press the filling gently into the hummus. If desired, warm the tortillas briefly in a dry skillet for 15–20 seconds per side for a softer bite.
- Roll each tortilla tightly into a log and wrap in plastic wrap. Refrigerate for 10–20 minutes for cleaner slices. Slice into 1-inch bite-sized pinwheels and serve immediately, or keep refrigerated until ready to serve.
Notes
Perfect for picnics, lunchboxes, and parties. Store assembled pinwheels in an airtight container for up to 48 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: Global
Nutrition
- Serving Size: 2 pinwheel rolls
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg