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Easy Hummus and Veggie Wrap Pinwheels Recipe for Lunchboxes

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These Easy Hummus and Veggie Wrap Pinwheels are a quick, healthy, and kid-friendly lunchbox solution. With a creamy hummus and cream cheese spread, crunchy veggies, and a tight rolling technique, they stay fresh and delicious without getting soggy.

Ingredients

Scale
  • 4 large flour tortillas (10-inch)
  • 2 cups hummus (1/2 cup per wrap)
  • 8 tablespoons cream cheese, softened (2 tablespoons per wrap)
  • 1 cup shredded carrots (1/4 cup per wrap)
  • 1 cup thinly sliced cucumber (1/4 cup per wrap)
  • 1 cup thinly sliced bell pepper (1/4 cup per wrap)
  • 4 handfuls fresh spinach leaves (1 handful per wrap)
  • Salt and pepper to taste

Instructions

  1. Prep your veggies. Wash and dry all your vegetables thoroughly. Pat the cucumber slices dry with a paper towel. Shred the carrots if using whole ones. Slice the bell pepper into thin strips. Set everything aside.
  2. Soften the cream cheese. Take your cream cheese out of the fridge about 15 minutes before you start, or microwave it for 10 seconds. You want it spreadable but not melted.
  3. Lay out your tortilla. Place one large tortilla flat on your cutting board. If your tortilla is cold from the fridge, let it sit at room temperature for a few minutes.
  4. Mix the spread. In a small bowl, combine 1/2 cup of hummus with 2 tablespoons of softened cream cheese. Stir until smooth.
  5. Spread the mixture. Using your butter knife or offset spatula, spread the hummus-cream cheese mixture evenly over the entire surface of the tortilla, going all the way to the edges.
  6. Layer the veggies. Sprinkle the shredded carrots evenly over the hummus. Follow with a layer of cucumber slices, then bell pepper strips, and finally a handful of fresh spinach leaves. Keep the layer even and not too thick.
  7. Season lightly. Sprinkle a tiny pinch of salt and pepper over the veggies.
  8. Roll it up tight. Starting from the edge closest to you, roll the tortilla away from you, keeping it tight but not squeezing the filling out. Tuck in any stray veggies as you go.
  9. Wrap and chill. Once rolled, wrap the tortilla tightly in plastic wrap or parchment paper, twisting the ends like a candy wrapper. Place seam-side down on a baking sheet or plate. Repeat with remaining tortillas. Refrigerate for at least 30 minutes (or up to 24 hours).
  10. Slice into pinwheels. When ready to serve, unwrap the chilled rolls. Using a sharp serrated knife, slice each roll into 1-inch thick pieces using a gentle sawing motion. You should get about 6-8 pinwheels per wrap.
  11. Arrange and pack. Place the pinwheels cut-side up in your lunchbox container. If packing for later, add a small ice pack to keep them cool.

Notes

Don’t skip the chill time—it helps the pinwheels hold their shape when slicing. Pat veggies dry to prevent sogginess. Use burrito-sized tortillas for best results. These can be made up to 3 days in advance and stored in the fridge. For freezing, freeze unsliced rolls for up to 2 months.

Nutrition

Keywords: hummus and veggie wrap pinwheels, lunchbox pinwheels, easy pinwheel recipe, healthy lunchbox ideas, kid-friendly lunch, vegetarian pinwheels

Find it online: https://spoonmira.com/easy-hummus-and-veggie-wrap-pinwheels-recipe-for-lunchboxes/