Prep Time: 10 minutes 

Servings: 2-4 


  • 4 Crepini® Egg Wraps with Gluten-Free Grains 

  • 1 cup hummus 

  • ½ English cucumber, cut into matchsticks 

  • ½ cup oil-packed sun-dried tomatoes, chopped 

  • 1 cup baby spinach 

Directions :

  1. Place the Crepini® Egg Wraps on a plate and microwave for 30 seconds. 

  2. To assemble the pinwheels, remove one wrap from the plate and place it on a cutting board.

  3. Spread ¼ cup of hummus across the base of the Crepini, leaving some room along the edges.

  4. Scatter ¼ cup spinach along the base of the Crepini. 

  5. Create a line of cucumber matchsticks in the center of the Crepini, then sprinkle some sun-dried tomatoes over the entire Crepini. 

  6. Lift the lower portion of the Crepini and firmly roll it towards the top to create a pinwheel shape.

  7. Repeat the process with the remaining Crepinis and ingredients. 

  8. Cut each wrap roll into 1-inch strips using a serrated knife. 

  9. Serve the pinwheels as a snack or fun lunch option. Leftovers will keep in the fridge for up to 1-2 days. 

Tips & Tricks:

If you are using sun-dried tomatoes that have been air-dried, you will need to re-hydrate them first. Place the tomatoes in a small bowl, cover with hot water, and let sit for 5 to 7 minutes before draining and chopping.