Rainbow Veggie Pinwheels with Hummus Spread

Prepare the vegetables: Julienne the red and yellow bell peppers into thin strips. Peel and julienne the carrots. Slice the cucumber into thin strips. Finely shred the purple cabbage. Wash and dry the baby spinach.

In a small bowl, mix 1 1/4 cups of hummus with 4 ounces of low-fat cream cheese, 2 tablespoons of lemon juice, 2 tablespoons of chopped fresh dill, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth and well combined.

Lay out the 5 whole wheat lavash bread sheets on a clean work surface.

Spread about 1/4 cup of the hummus mixture evenly over each lavash sheet, leaving a 1/2-inch border around the edges.

Arrange the vegetables in rows across each lavash: a row of red bell pepper strips, yellow bell pepper strips, carrot strips, cucumber strips, purple cabbage, and baby spinach leaves.

Slice the avocado and distribute evenly among the 5 lavash sheets, placing a row of avocado slices alongside the other vegetables.

Starting from one end, tightly roll up each lavash sheet, being careful to keep the filling in place.

Wrap each roll tightly in plastic wrap and refrigerate for at least 15 minutes to firm up (this makes slicing easier).

Remove the plastic wrap and slice each roll into 6 equal pinwheels (about 1-inch thick).

Arrange the pinwheels on a serving platter with the colorful spiral of vegetables facing up.