Directions

  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.