Turkey and Hummus Pinwheels with Mixed Greens
20min
0min
4
420
Chef's Note
For the best texture and flavor, make the hummus a day ahead to allow the flavors to develop. You can also use store-bought hummus to save time, but homemade offers better flavor and control over ingredients. The pinwheels can be made up to 24 hours in advance, but wait to slice them until just before serving to prevent them from drying out.
Tags
Ingredients
4 each large flour tortillas
1 cup homemade hummus
1 can (15 oz) chickpeas
3 tablespoons tahini
2 each garlic cloves
1 each lemon
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
12 ounces sliced deli turkey
1 medium cucumber
1 medium red bell pepper
4 cups mixed salad greens
1 cup cherry tomatoes
1/4 medium red onion
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon honey
1/4 teaspoon black pepper
Instructions
- 1
Prepare the homemade hummus: Drain and rinse 1 can of chickpeas. In a food processor, combine the chickpeas, 3 tablespoons of tahini, 2 minced garlic cloves, juice from 1/2 lemon, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of paprika, and 1/2 teaspoon of salt. Process until smooth, adding 1-2 tablespoons of water if needed for desired consistency.
- 2
Lay out the 4 large flour tortillas on a clean work surface.
- 3
Spread 1/4 cup of the prepared hummus evenly over each tortilla, leaving a small border around the edges.
- 4
Layer 3 ounces of sliced turkey over the hummus on each tortilla.
- 5
Thinly slice the cucumber and red bell pepper. Divide the vegetables evenly among the tortillas, arranging them in a single layer.
- 6
Tightly roll up each tortilla, pressing gently to seal.
- 7
Wrap each rolled tortilla in plastic wrap and refrigerate for at least 10 minutes to firm up.
- 8
Meanwhile, prepare the salad: In a large bowl, combine 4 cups of mixed greens, 1 cup of halved cherry tomatoes, and 1/4 thinly sliced red onion.
- 9
Make the dressing: In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1/4 teaspoon of black pepper, and a pinch of salt.
- 10
Remove the wrapped tortillas from the refrigerator and unwrap. Using a sharp knife, cut each roll into 1-inch pinwheels.
- 11
Arrange the pinwheels on plates alongside the mixed green salad. Drizzle the salad with the prepared dressing just before serving.
Nutrition Information (per serving)
420
25g
42g
18g
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