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Veggie Pinwheels

24 Minutes Total time 20 Minutes Prep time 4 Minutes Cook Time 129 Calories 6 Servings


Allergens: Milk and Other Dairy, Wheat


  1. Heat oil in a large skillet over medium-high heat. Add carrots, mushrooms and asparagus; cook 3 minutes, stirring occasionally. Add garlic; cook 1 minute or until vegetables are tender, stirring occasionally. Cool completely.
  2. Stir cheese, hummus, parsley, hot sauce and black pepper in a small bowl. Spread tortillas with cheese mixture; sprinkle with onion, bell pepper and vegetable mixture. Roll tortillas up tightly around filling; tightly wrap with plastic wrap and refrigerate 1 hour.
  3. Remove plastic wrap; cut each roll crosswise into 10 (½-inch-thick) slices. Makes about 30 pinwheels.
Vegetarian Lunch Kid-Friendly Milk and Other Dairy Wheat

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