Tortilla pinwheels are unbelievably easy to make and are a great option to serve the kids. They are fun to eat, lend well to just about any ingredient, and they are easy to enough to make that they kids can join in too!
These hummus and carrot pinwheels are fresh and light-tasting, yet filling enough as a lunch option for the kids. Made with raw, grated carrots, and homemade nutty hummus, they make for a delicious and healthy finger food for all.
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 meal that my kids devoured!
These hummus and carrot pinwheels are easy to prepare lunch to serve to the kids and lend well to a healthy packed lunch option. Cut into two-bite portions, these are ideal for little hands to handle and can be added to your list of baby-led weaning appropriate foods.
The condiment options are endless. Replace the hummus for guacamole or another of your favourite dip or spread. Here are a few that we love:
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.