Yield: 6 Servings
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 wil 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 tortil a 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
