For a wholesome lunch on the run, these pinwheels put a delicious spin on wraps. Playfully spiced for a bit of heat, but tempered by carrots and lemon juice, there’s palate-pleasing flavour to spare in every bite. They’re perfect for packing and snacking, and full of the natural goodness your family needs to fuel them through the day!
Yield: 5 whole rolls / 30 pcs
Prep Time: 20 minutes
Cook Time: 25 to 30 minutes
Ingredients:
- 28 g / 2 tbsp Mirage margarine, melted
- 4 g / 1 tsp ground coriander
- 2 g / ½ tsp cumin
- 1 g / ½ tsp cayenne pepper
- 1 g / ¼ tsp ground ginger
- 3 g / ¼ tsp salt
- 1 g / ¼ tsp black pepper, freshly ground
- 400 g / 2 large carrots, peeled and cut into 1½ inch chunks
- 285 g / 1 container hummus
- 6 g / 3 garlic cloves, roughly chopped
- 30 ml / 2 tbsp lemon juice
- 5 pcs 10-inch whole wheat tortillas
Optional Garnishes:
- cilantro
- cucumber, sliced thinly lengthwise
Directions:
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- In a bowl combine the melted Mirage margarine with the ground coriander, cumin, cayenne pepper, ground ginger, salt, and pepper.
- Add in carrots, toss to coat evenly.
- Transfer and spread carrots onto the prepared baking sheet. Bake for 25 to 30 minutes until tender and lightly caramelized. Remove from oven and cool to room temperature.
- In a large bowl using a handheld blender, blender, or food processor, add carrots, hummus, chopped garlic, and lemon juice. Blend until smooth or desired consistency.
- Spread about ¼ cup (about 76 g) of the roasted carrot hummus evenly onto the whole wheat tortillas. Sprinkle cilantro leaves over the hummus. Lay a few strips of the thinly sliced cucumber side by side onto the filling. Roll the tortilla up to form a tight log. Wrap well in plastic wrap and place into the fridge to set; at least 2 hours, up to overnight.
- Slice into 1-inch rounds. Pack into a lunch container.
Chefs Notes:
- Pat cucumbers (or any greens or vegetables that may impart water) with a paper towel before assembling rolls.
- Use a mandolin or a vegetable peeler to thinly slice the cucumber into long strips.
- Any thinly sliced vegetable can be used (eg. red onions, peppers, chives, basil)
- Leftover roasted carrot hummus is fantastic as a dip for raw vegetables or chips.
- These pinwheels can be served as appetizers at a party or for tea.
