Curried Hummus and Vegetable Pinwheels
Serves 4 | Prep Time 10 minutes | Cook Time 0 minutes
These wraps are a quick, healthy pick-me-up. Curry is one of my favorite spices to use, and doubly so if I’m working with folks dealing with cancer. Turmeric and its subcomponent, curcumin, are common curry ingredients that have tumor-inhibiting and appetite-stimulating properties. Here, I’m using hummus to transport the curry because it’s a great canvas for blending spices and veggies. The pinwheel turns this into a simple finger food, easy to prep, grab, and go. If you’re wondering why I added mango, just take a bite. And another. And another . . .
Instructions
Place a tortilla on a flat work surface. Spread 1⁄4 cup of the hummus over the tortilla, leaving a 3⁄4-inch border all the way around. Lay one-fourth of the spinach, carrot, cucumber, and mango over the hummus, then roll up into a tube, sushi style. Glue down the top edge with a smear of hummus. Trim the ends, then slice the roll in half on the diagonal or, alternatively, cut crosswise into 1-inch pinwheels. Repeat with the remaining ingredients.
STORAGE: Store in a covered container in the refrigerator for 3 days.
PER SERVING: Calories: 340; Total Fat: 8.8 g (0.8 g saturated, 2.6 g monounsaturated); Carbohydrates: 53 g; Protein: 12 g; Fiber: 10 g; Sodium: 835 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
4 8-inch spelt or whole wheat tortillas or gluten-free tortillas
1 cup Curried Hummus (page xx)
2 cups baby spinach, washed and dried
3⁄4 cup peeled and shredded carrot
3⁄4 cup peeled, seeded, and grated cucumber
1⁄2 cup thinly sliced mango (optional)