Mediterranean Pinwheels

Name: Mediterranean Pinwheels
Prep time: 15 min
Total time: 45 min
Yield: 12 servings
Ingredients: 4 large (10-inch flour tortillas); 8 ounces thick hummus (about 1 cup); 4 ounces roasted red peppers (drained, patted dry, and chopped); 1/3 cup crumbled feta cheese; 1 cup arugula; 1/4 cup red onion (minced); 3 tablespoons fresh parsley (chopped)

No-bake Mediterranean Pinwheels made with thick hummus, feta, roasted red peppers, arugula, red onion, and parsley. Ready in 15 minutes, easy to make ahead, and perfect for parties, picnics, and lunchboxes.

Prep15 min
Total45 min
Makes12 servings
Calories54

Ingredients

12 servings

4 large (10-inch flour tortillas)
8 ounces thick hummus (about 1 cup)
4 ounces roasted red peppers (drained, patted dry, and chopped)
1/3 cup crumbled feta cheese
1 cup arugula
1/4 cup red onion (minced)
3 tablespoons fresh parsley (chopped)

Method

1
Lay out the 4 tortillas. Spread about 1/4 cup of hummus over each one, leaving a 1/2-inch strip bare along the top edge.
2
Scatter the arugula over the hummus. Divide the roasted red peppers, feta, red onion, and parsley evenly between the 4 tortillas.
3
Starting at the bottom edge, roll each tortilla up tightly. Wrap each log in plastic wrap and chill seam side down for at least 30 minutes.
4
Unwrap, trim the uneven ends, and use a serrated knife to slice each log into 1-inch pinwheels.
5
Serve right away, or cover and refrigerate until ready to serve.

Notes

To prevent soggy pinwheels: Use thick hummus and drain wet ingredients like roasted red peppers on paper towels. Avoid watery add-ins like fresh tomato or cucumber. Make ahead: Roll and wrap the logs up to 24 hours ahead. Slice right before serving for the cleanest cut. Vegan option: Leave out the feta. Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.

Per serving

Carbs5 g
Protein3 g
Fat3 g
Fiber2 g

Also filed under

Mediterranean Appetizers

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