Hummus Pinwheels
Wholesome and easy, these Hummus Pinwheels are made with creamy hummus, lean chicken or deli meat, crunchy peppers, and fresh spinach, all rolled in a soft tortilla. They’re quick to prepare, packed with protein and fiber, and perfect for a healthy lunch, snack, or meal-prep option.
Equipment
- 1 cutting board
- 1 sharp knife
- 1 Small spoon (for spreading hummus)
Ingredients
- 1 whole wheat tortilla
- 2 tablespoons hummus any variety
- ¼ teaspoon paprika
- 2 tablespoons shredded chicken or 3–4 slices deli meat
- 3 mini bell peppers diced
- 1 handful fresh spinach leaves
Instructions
- Prepare the Tortilla Base: Place your whole wheat tortilla flat on a clean cutting board or work surface. Make sure it’s lying completely flat without folds or wrinkles so you have an even surface for spreading and rolling later. A soft, fresh tortilla works best since it won’t crack when rolled tightly.
- Spread the Creamy Hummus: Using the back of a spoon, spread the hummus evenly across the entire surface of the tortilla, right up to the edges. This will not only add creaminess and flavor but also act as a binding layer that helps hold the pinwheels together when sliced. Be sure to coat it smoothly so no areas are left dry.
- Sprinkle on Paprika Flavor: Lightly dust the hummus layer with paprika. This small addition brings a subtle smoky flavor and a pop of color, enhancing both taste and appearance. If you prefer a bolder flavor, you can gently rub the paprika into the hummus so it blends in.
- Add the Protein Filling: Place the shredded chicken or slices of deli meat in the center of the tortilla. Spread them in a thin, even layer rather than piling them in one spot. This helps create balance in each bite and makes rolling the tortilla smoother and easier.
- Chop and Add Fresh Vegetables: Dice the mini bell peppers into small, bite-sized pieces for easier rolling and even distribution. Scatter the diced peppers and fresh spinach leaves over the protein layer, aiming to keep them fairly even across the tortilla. The vegetables add crunch, freshness, and vibrant color to every pinwheel slice.
- Roll the Tortilla Tightly: Starting from one edge, carefully lift and begin rolling the tortilla into a log shape. Use gentle but firm pressure, making sure to tuck in the filling as you go to prevent it from falling out. The tighter the roll, the neater your pinwheels will look once cut.
- Seal the Edge Securely: When you reach the end of the tortilla, spread a thin line of hummus along the edge before finishing the roll. This acts like glue, keeping the tortilla sealed and preventing it from unraveling in storage or when sliced. Press gently to secure.
- Slice Into Pinwheels: With a sharp knife, trim off the uneven ends if needed, then cut the rolled tortilla into about 8 equal slices. Use a gentle sawing motion to avoid squishing the filling. Each slice should reveal a colorful swirl of hummus, veggies, and protein inside.
- Store or Serve Fresh: Place the finished pinwheels on a plate to serve immediately, or arrange them in an airtight container if you’re making them ahead. For best freshness, store them in the refrigerator until ready to eat. They hold well for meal prep and are great for packed lunches or quick snacks.
Notes
- Choose a soft, pliable tortilla to prevent cracks while rolling.
- Spreading hummus evenly ensures both flavor and structure.
- Rolling tightly is key for neat, professional-looking pinwheels.
- A sharp serrated knife helps keep the slices clean and intact.
- Great for meal prep since they store well in the fridge.
