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.

Ingredients:

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

Instructions:

1. Mix together the hummus and tempeh.
2. 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.
3. 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)

6 Servings

Active Time: 20 minutes

Total Time: 20 minutes