Roast pepper pinwheels

Roast pepper pinwheels


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About this recipe: 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.

Norma MacMillan

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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