Description
Prepare delicious fresh vegan picnic hummus veggie pinwheels with our step-by-step recipe. Perfect for any occasion and easy to make for the best flavor!
Ingredients
Scale
- 4 large (10-12 inch) soft whole wheat or flour tortillas
- 1 cup (240g) hummus (store-bought or homemade)
- ½ cup finely diced red bell pepper
- ½ cup finely shredded carrots
- 1 cup fresh baby spinach leaves, packed and thoroughly dried
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon garlic powder (optional)
Instructions
- Prep Your Veggies: Wash and thoroughly dry all vegetables. Finely dice the bell pepper, shred the carrots, and ensure spinach is completely dry.
- Spread the Hummus: Lay one tortilla flat. Spread about ¼ cup of hummus evenly over the entire surface, leaving a small border at the edges.
- Layer the Veggies: Evenly distribute one-quarter of the spinach leaves, bell pepper, and shredded carrots over the hummus. Sprinkle with a quarter of the fresh dill, parsley, and garlic powder (if using).
- Roll Tightly: Starting from one end, tightly roll the tortilla, maintaining even pressure to create a firm log.
- Chill: Wrap the rolled tortilla tightly in plastic wrap. Repeat with the remaining tortillas and fillings. Refrigerate all rolled wraps for at least 30 minutes to an hour.
- Slice & Serve: Once chilled, unwrap the rolls and use a sharp, serrated knife to slice each roll into 1-inch thick pinwheels. Arrange on a platter and serve immediately.
- Prep Time: 20 mins
- Cook Time: 0 mins