Julienned vegetables are laid across a bed of hummus and crumbled tempeh, and then all are wrapped up in the perfect holder: a green spinach tortilla. Even the pickiest of eaters will want to have one.
¼ cup hummus
¼ cup tempeh, crumbled in a food processor
2 large spinach tortillas
¼ cup thinly sliced red bell pepper
¼ cup thinly sliced yellow bell pepper
1 carrot, sliced thin
¼ cup very thinly sliced purple cabbage
- Mix together the hummus and tempeh.
- Lay out tortillas. Spread hummus mixture in a thin layer over the whole surface of each tortilla stopping 1 inch from the edges. Lay a thin strip of each of the four vegetables, next to each other, over the hummus mixture.
- Roll each tortilla tightly and cut crosswise into pinwheels. You can use toothpicks if needed, but the hummus helps them stick together at the edges.
Protein: 9 grams per serving (2 pinwheels)
Active Time: 20 minutes
Total Time: 20 minutes