Hummus Veggie Pinwheels

5 from 1 vote

Spice up your packed lunches with these easy-to-make veggie pinwheels. Perfect for vegetarians and anyone looking to add more veggies to their meals.

Prep Time10

Total Time10

Course: School Lunch Ideas

Cuisine: American

Servings: pinwheels

Calories: 89kcal

1 burrito-size tortilla or wrap we like Spinach or Sun-Dried Tomato for extra flavor
⅓ cup hummus any flavor works, roasted red pepper is our favorite in this recipe
½ cup shredded carrots
½ cup diced bell pepper
½ cup shredded cheddar cheese optional
½ English cucumber cut into thin slices
20 leaves baby spinach thick stems removed

Lay out the tortilla or wrap on a cutting board. Spread the hummus over the entire tortilla—making sure to get all the way to the edge. The hummus is the “glue” of the pinwheel.
Leaving about 2 inches uncovered on the side of the the tortilla—sprinkle on the shredded carrots over the remainder of the hummus-covered tortilla. Repeat with bell pepper and shredded cheese, if using.
Layer the cucumber slices and baby spinach leaves over top of the cheese in one even layer.
Roll up the tortilla starting on the side opposite of the side you left open. Roll it up tightly, squeezing gently as you go to adhere the “glue” to each layer.
Using a serrated knife, slice the roll into 1” thick pinwheels. The end scraps may not look beautiful, but they are still delicious!

Feel free to play around with the veggies you use. Sprouts are a delicious addition, as is fresh sliced avocado.
Looking for a vegan option? No problem—just leave out the cheese or swap in dairy-free shredded cheese.
Sliced turkey or chicken lunchmeat is a delicious addition to these pinwheels.
This recipe can be easily doubled, tripled, or more to make veggie pinwheels for a crowd!