Roasted Red Pepper Hummus Pinwheels
Try this Roasted Red Pepper Hummus Pinwheel recipe, or contribute your own.
Try this Roasted Red Pepper Hummus Pinwheel recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 pinwheel (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Spread the hummus evenly over the 4 tortillas.
- Top each tortilla with the sliced meat and cheese.
- Arrange the roasted red bell pepper strips along one side of each tortilla and then begin to tightly roll up the tortilla from that end, enclosing the peppers in the middle of the pinwheel.
- Slice the pinwheels into 1 inch thick pieces and secure with toothpicks if desired.
- Enjoy with the ranch dip.
Rolling ingredients tightly around a central core determines whether your slices hold their shape or fall apart on the platter. When repurposing yesterday's sliced turkey or ham into a new format, moisture control dictates success. Excess liquid from peppers causes soggy wraps.
- Pat drained bell pepper strips completely dry with paper towels before placing them on the tortilla.
- Chill assembled tortilla cylinders for 30 minutes in the refrigerator before slicing to firm up the cheese and spread.
- Use a serrated bread knife with a gentle sawing motion to cut clean one-inch rounds without compressing the filling.
- Substitute regular flour tortillas with gluten-free variants at a one-to-one ratio if dietary needs require it.
- Store cut pieces in an airtight container for up to 24 hours lined with a damp paper towel to prevent the wrap edges from drying out.
Adapting prepared ingredients into rolled appetizers requires minimal equipment beyond a sharp blade. Proper chilling transforms loose components into stable finger food.
