Rainbow Crunch Veggie Pinwheels

Prep Time: 5 minutes
Total Time: 20 minutes

Makes 12-14 pinwheels

 

Ingredients:

2 large flour tortillas
¾ cup hummus
1 tsp lemon juice (optional)
Kosher salt, to taste (optional)
¼ cup thinly sliced red bell pepper
¼ cup shredded purple cabbage
¼ cup cooked golden beets, julienned
¼ cup pickled carrots and daikon radish, drained
¼ cup Sun Tropics Thai Bird Sriracha Mochi Crunch

Directions:

1. Spread hummus on each tortilla in an even layer all the way to the edges. Then, finish with a squeeze of lemon juice or a pinch of salt, if desired.
2. Scatter a light, even layer of red bell pepper, cabbage, golden beets, pickled vegetables and Thai Bird Sriracha Mochi Crunch across each tortilla.
3. Roll each tortilla very tightly into a log. Wrap in plastic wrap and refrigerate for 10–15 minutes to hold shape.
4. Remove from plastic and cut into 1–1½ inch pinwheels using a sharp knife. Serve pinwheels alongside additional Thai Bird Sriracha Mochi Crunch.

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