Easy Vegan Pinwheels
These Easy Vegan Pinwheels are perfect for any gathering, packed with fresh vegetables and hummus, and ready in just 30 minutes!
Ingredients
Tortillas
- 4 large whole wheat tortillas (or gluten-free if needed)
Filling
- 1 cup hummus (homemade or store-bought; try roasted red pepper for a flavor twist)
- 1 cup baby spinach (fresh, for a burst of color and nutrition)
- 1 large carrot, grated (for sweetness and crunch)
- 1 none bell pepper, thinly sliced (red, yellow, or orange for vivid color)
- ½ none cucumber, thinly sliced (a refreshing, crunchy option)
- ½ none avocado, thinly sliced (creamy goodness; you can swap with a thicker spread if desired)
- to taste none Salt and pepper for that extra flavor kick
Instructions
Preparation
- Start by washing and slicing all the veggies.
- Lay a tortilla flat on a clean surface. Spread a generous layer of hummus all over, ensuring even coverage right to the edges.
- Begin with a layer of baby spinach, followed by a sprinkle of grated carrot, slices of bell pepper, cucumber, and avocado.
- Lightly sprinkle salt and pepper over the vegetables to enhance their flavors.
Assembly
- Starting from one edge, gently but firmly roll the tortilla away from you, tucking in the filling as you go.
- Once rolled, use a sharp knife to slice the pinwheel into bite-sized pieces, about 1-inch thick.
- Arrange your pinwheels on a platter and serve.
Notes
These pinwheels can be customized with different fillings. Store leftovers in an airtight container for up to 3 days.