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Rainbow Pinwheels





Yields
8 Servings




Cook Time
20 mins

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.

Rainbow Pinwheels




Aubrie Pick
 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
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.

Nutrition Facts

Serving Size 1 Pinwheel

Servings 8


Amount Per Serving
Calories 57Calories from Fat 30
% Daily Value *
Total Fat 3.3g6%

Saturated Fat 0.4g2%
Cholesterol 0mg
Sodium 60mg3%
Total Carbohydrate 6g2%

Dietary Fiber 2.6g11%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.