Description

A quick, no-cook lunch solution featuring colorful vegetables and hummus rolled in tortillas and sliced into pinwheels. Perfect for picky eaters and busy mornings.

Ingredients

Scale

4 large flour tortillas (8-inch / 20cm)
1 cup (240g) classic hummus
1 cup (100g) shredded carrots
1 large red or yellow bell pepper, sliced into thin strips
2 cups (60g) fresh baby spinach leaves
½ cup (50g) grated mozzarella or cheddar cheese (optional)
Optional add-ins: ½ cup sliced cucumber, 1 medium avocado, 2 tablespoons thinly sliced red onion, ½ cup black beans

Instructions

Wash and thoroughly dry all vegetables to prevent sogginess. Slice bell peppers into thin strips, grate carrots, and remove seeds from cucumber if using.
Lay tortillas on a clean surface. If stiff, microwave for 10-15 seconds to make them pliable.
Spread ¼ cup of hummus evenly over each tortilla, leaving a 1-inch border at the edges.
Layer spinach leaves, shredded carrots, bell pepper strips, and cheese (if using) evenly over the hummus. Do not overstuff.
Roll the tortillas tightly from the bottom edge, tucking in veggies as you go. Use cling wrap to help guide a tight roll.
Let the rolls rest for 2-5 minutes to set.
Using a serrated knife, slice each roll into 1-inch pinwheels.
Pack in lunchboxes or serve on a platter with extra hummus for dipping.

Notes

Ensure vegetables are completely dry before assembling to prevent soggy wraps. Let the rolled wraps rest for a few minutes before slicing to help them hold their shape. For gluten-free needs, use corn tortillas warmed slightly in the microwave. For dairy-free, omit cheese or use vegan alternatives.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch
Cuisine: American

Nutrition

Serving Size: 1 wrap (approx. 8-10
Calories: 250
Sugar: 6
Sodium: 350
Fat: 10
Saturated Fat: 2
Carbohydrates: 35
Fiber: 4
Protein: 8

Keywords: kids lunch, school lunch, veggie wraps, hummus wraps, easy lunch, gluten-free option, vegan option, no cook recipe, pinwheels