I know – what’s a Pinwheel? It’s those multicolor slices of a wrap with meat, cheese and veggies. Once you get over the name (tough task for my guys!), you’ll remember enjoying them before at Superbowls past or another party. Pinwheels are standard catered fare because they look and taste great and can be made to feed an army. I’ve included them because they’re also a surprisingly quick and easy no cook, low-prep appetizer that we can revamp to cut tons of fat, using hummus instead of cream cheese and reduce processed carbs using a healthier wrap instead of tortilla.
12 oz thinly sliced lean deli roast beef
4 oz very creamy hummus (try Sabra, a less watery blend will help Pinwheeels stay firm)
5 Light Flatout – Italian Herb Wraps
3 cups spinach leaves
7oz jar roasted red peppers (rinsed and drained)
DIRECTIONS: Spread a thin layer of the hummus mixture over one side of each wrap (to the edge). Make a thin layer of roast beef leaving ½ inch border around edges. Layer spinach. Place peppers down center over spinach. Roll up as tightly as humanly possible and wrap in plastic wrap. Refrigerate 30 minutes or more (overnight is best) before serving. Immediately before serving, unwrap and cut each roll crosswise into 6 slices with a serrated knife Place on serving plate. (Cover again with plastic wrap if you must pre-prep). (Yields 30 appetizers).
The veggies above are a suggestion, but feel free to add additional vegetables as you like. Chopped black olives are awesome. Remember, veggies do contain a lot of water, so keep the over-hydration factor in mind when pinwheeling or your Pinwheels won’t fly…
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