Rainbow Pinwheels
Aubrie Pick
These colorful snacks from Liz Stanley, creator of the lifestyle blog Say Yes, are fun to eat with your fingers, but also surprisingly tasty—even to grown-ups. Make them the day before, use any leftover vegetables in a salad for dinner, and pop them into a lunchbox the next morning.
How to Make It
1
Slice bell pepper and cabbage into wisps and coarsely shred carrot on a box grater. Slice avocado thinly lengthwise. Rinse sprouts and roll them up in a clean kitchen towel to dry.
2
Thinly spread lavash with hummus, spreading almost but not quite to the edges. Arrange each vegetable in adjoining rows.
3
Tightly but carefully, roll up each lavash, sealing end with a bit of extra hummus if it’s springing open, and roll over onto the seam. Cut into 1 1/2-in.-thick pinwheels, then chill.
MAKE AHEAD Up to 1 day, chilled.
Ingredients
¼ red bell pepper
1-in. wedge of purple cabbage
1 medium carrot
½ avocado
½ cup sunflower sprouts
8-in. by 10-in spinach lavash or 2 large spinach flour tortillas
About 1/4 cup hummus
Directions
1
Slice bell pepper and cabbage into wisps and coarsely shred carrot on a box grater. Slice avocado thinly lengthwise. Rinse sprouts and roll them up in a clean kitchen towel to dry.
2
Thinly spread lavash with hummus, spreading almost but not quite to the edges. Arrange each vegetable in adjoining rows.
3
Tightly but carefully, roll up each lavash, sealing end with a bit of extra hummus if it’s springing open, and roll over onto the seam. Cut into 1 1/2-in.-thick pinwheels, then chill.
MAKE AHEAD Up to 1 day, chilled.
Search All of Sunset's Recipes
The Latest
The Freshest and Most Delicious Recipes You Can Make This April
