Ingredients
- 4 large flour tortillas (10-inch)
- 1 cup hummus (any flavor)
- 2 cups baby spinach
- 1 cup roasted red peppers, drained and sliced
- 1 cup shredded carrots
- 1/2 English cucumber, julienned
- 1/4 red onion, very thinly sliced
- 1/2 cup crumbled feta (optional)
- Everything bagel seasoning (optional)
Instructions
- Spread. Spread 1/4 cup hummus edge-to-edge on each tortilla — right to the edges so the roll seals.
- Layer. Layer spinach, roasted peppers, carrots, cucumber, onion, and feta over the bottom two-thirds of each tortilla.
- Roll tight. Roll up firmly from the filled edge, tucking as you go. The hummus at the far edge acts as glue.
- Chill. Wrap each roll tightly in plastic and chill at least 30 minutes (up to overnight) so they slice cleanly.
- Slice. Trim the ends and cut each roll into 6 pinwheels. Arrange cut-side up and serve.
💡 Pinwheel smarts
The chill is what gives you clean spirals instead of squished rolls — don’t skip it. Pat the roasted peppers very dry so the rolls don’t get soggy. A serrated knife saws through without squashing the swirl.
Common questions
How far ahead can I make them?
Assemble and refrigerate up to 24 hours ahead; slice just before serving for the freshest look.
Can I use gluten-free tortillas?
Yes — warm them first so they’re pliable, or they’ll crack when rolled.
What other fillings work?
Sliced turkey, avocado, sun-dried tomatoes, shredded cabbage, or flavored hummus (roasted garlic is great).
How do I keep them from unrolling?
Spread hummus to the very edge, roll tightly, and chill wrapped in plastic — they’ll hold their shape.
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