
Prep Time: 10 minutes
Servings: 2-4
Ingredients:
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4 Crepini® Egg Wraps with Gluten-Free Grains
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1 cup hummus
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½ English cucumber, cut into matchsticks
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½ cup oil-packed sun-dried tomatoes, chopped
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1 cup baby spinach
Directions :
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Place the Crepini® Egg Wraps on a plate and microwave for 30 seconds.
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To assemble the pinwheels, remove one wrap from the plate and place it on a cutting board.
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Spread ¼ cup of hummus across the base of the Crepini, leaving some room along the edges.
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Scatter ¼ cup spinach along the base of the Crepini.
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Create a line of cucumber matchsticks in the center of the Crepini, then sprinkle some sun-dried tomatoes over the entire Crepini.
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Lift the lower portion of the Crepini and firmly roll it towards the top to create a pinwheel shape.
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Repeat the process with the remaining Crepinis and ingredients.
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Cut each wrap roll into 1-inch strips using a serrated knife.
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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.
FEATURED PRODUCTS: