Roast pepper pinwheels

    25 min

    Wraps are a quick way to roll tasty fillings into a fun-to-eat package. Take a wrap and cut it across into pieces, and you get a bite-sized pinwheel sandwich that is equally at home in a lunchbox as it is on a buffet table.

    1 person made this

    Serves: 24 

    • 3 red peppers, cut lengthways into flat panels and deseeded
    • 250g (9oz) canned chickpeas, rinsed and drained
    • 3 tbsp plain low-fat yoghurt
    • 1 tsp toasted sesame oil
    • 1 tsp grated lemon zest
    • 2 tbsp fresh lemon juice
    • 2 tbsp water
    • 3 spinach- or basil-flavoured flour tortillas (20cm/8in in diameter)
    • 4 handfuls of mixed salad leaves

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the grill to moderate. Grill the pepper pieces, skin-side up, for about 10 minutes or until charred. Transfer to a plate. When cool enough to handle, peel the peppers and cut into strips 1cm (½in) wide.
    2. Combine the chickpeas, yoghurt, sesame oil, lemon zest, lemon juice and water in a food processor, and process until smooth.
    3. Spread the mixture evenly over one side of each tortilla, leaving a 1cm (½in) border all round. Top with the salad leaves and roast peppers. Roll up each tortilla.
    4. Wrap tightly in foil or cling film and refrigerate for at least 1 hour or up to 4 hours. (The rolls will become softer and easier to slice if they sit in the refrigerator for a while before serving.) Unwrap and slice each wrap across into eight pieces (each 2.5cm/1in wide) to serve.

    Some more ideas

    *Use yellow or orange peppers, or combine several colours of peppers for a particularly attractive pinwheel.
    *Use canned cannellini beans in place of the chickpeas.

    Health points

    Peppers are among the best natural sources of vitamin C. Volume for volume, peppers have 1½ times as much of this vitamin as fresh orange juice. And red, yellow and orange peppers have even more vitamin C than a green pepper.

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    Great recipe guests loved them  -  04 Nov 2017