We’re taking off to Italy soon for our annual summer vacation and consequently, I’ve been raiding the pantry and freezer (in an attempt to empty them out as much as possible before we leave.)
Last Saturday, I was running late after my yoga class and was in (desperate) need of a quick-fix for lunch when I got home…
Luck would have it that the random ingredients I had hanging around-some leftover creamy chickpea hummus in the fridge, a few spare carrots, and (exactly) 2 tortillas in the freezer-would result in such a quick and easy recipe (if you want to even call it that) that my kids devoured!
These mini wraps are the perfect, healthy lunch to prepare for the kids on one of those busy weekend mornings (or right at lunch time for that matter!).
These pinwheels require only a few simple ingredients to make and they’re also fun for the little ones to eat.
Note: They are especially fun to eat if you over-stuff them (which I realized in retrospect after watching the kids bite into them) and all the yummy contents come oozing out!
(Yields 2 large wraps)
2 large whole-wheat tortillas
2 small carrots, grated
about 1/2 cup hummus, homemade or store-bought
If frozen, microwave the tortillas for 25-30 seconds to defrost then set aside. Peel and grate the carrots.
Scoop a few heaping tablespoons of hummus onto the tortilla and spread evenly, leaving about 1 1/2 inch border around the edge.
Evenly sprinkle the grated carrots over the hummus and pat down gently.
Roll the tortilla from one end and press down firmly to seal it as best as you can. Cut into desired portions with a very sharp large kitchen knife (the sharper the knife the easier you will be able to cut the tortilla without the contents spilling out).
Serve immediately or serve within one day of preparation.