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Prep Time: 10 minutes 

Servings: 2-4 



4 smalll 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 


    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 and 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.