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Easy Rainbow Veggie Hummus Pinwheels

veggie hummus pinwheels - featured image
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These colorful pinwheels are packed with fresh veggies and creamy hummus, making them a perfect snack or lunchbox addition. Ready in just 15 minutes, they’re a crowd-pleaser that sneaks in the good stuff without anyone noticing.

Ingredients

Scale
  • 4 large flour tortillas (10-inch)
  • 1 cup hummus (classic, roasted red pepper, or garlic)
  • 1 medium red bell pepper, thinly sliced into strips
  • 1 medium orange bell pepper, thinly sliced into strips
  • 1 medium yellow bell pepper, thinly sliced into strips
  • 1 medium green bell pepper, thinly sliced into strips
  • 1 cup purple cabbage, shredded
  • 2 cups fresh baby spinach leaves, patted dry
  • 1 cup shredded carrots
  • 4 ounces cream cheese, softened (optional)

Instructions

  1. Wash and dry all vegetables thoroughly. Slice bell peppers into thin strips about 2 inches long. Shred cabbage and carrots if not using pre-shredded. Lay spinach on paper towels to absorb moisture.
  2. In a small bowl, mix hummus with softened cream cheese (if using) until smooth. Taste and adjust with salt or lemon juice if needed.
  3. Lay a tortilla flat on a cutting board. Spread about 3 tablespoons of the hummus mixture evenly across the entire surface, leaving a 1-inch border around the edges.
  4. Layer spinach leaves on the hummus, pressing gently. Arrange bell pepper strips in rows (red, orange, yellow, green) across the tortilla. Sprinkle shredded carrots and purple cabbage evenly over the top. Use about 1/2 cup total veggies per tortilla.
  5. Starting at the edge closest to you, fold the tortilla over the filling. Tuck gently but firmly, then continue rolling with even pressure. Press the seam to seal.
  6. Wrap each rolled tortilla tightly in plastic wrap, twisting the ends like a candy wrapper. Refrigerate for at least 30 minutes (or freeze for 10 minutes if in a rush).
  7. Unwrap chilled rolls and place on a cutting board. Using a sharp knife, slice off the ragged ends (about 1/2 inch from each side). Slice remaining roll into 1-inch pinwheels using a sawing motion. Arrange on a platter and serve cold or at room temperature.

Notes

Pat veggies completely dry to prevent sogginess. Chilling for at least 30 minutes is essential for clean slices. For best results, use a serrated knife to cut pinwheels. These taste even better after a few hours in the fridge as flavors meld. Store in an airtight container for up to 3 days.

Nutrition

Keywords: veggie pinwheels, hummus pinwheels, rainbow pinwheels, healthy snack, lunchbox ideas, no-cook recipe, vegetarian appetizer

Find it online: https://jollyfork.com/easy-rainbow-veggie-hummus-pinwheels/