Rainbow Pinwheels

Aubrie Pick
Yields8 ServingsCook Time20 mins
AuthorLiz Stanley

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.

Rainbow Pinwheels