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It is officially back to school season BUT it is also the end of Summer. And what do those two things have in common? The need for easy finger foods that can be party snacks AND make-ahead lunches.
Once your filling is done, it is time to assemble. Spread an even layer across a large tortilla. The top half of the filling with spinach – you don’t want the spinach to go all the way across, because then your tortilla won’t stick to itself at the end.
Roll it nice and tight, then slice away. Place those pinwheels in the fridge until ready to eat. I wouldn’t make them more than 12 hours ahead of time since the tortillas can start to get soggy.
Ingredients
- 2 15-ounce cans chickpeas drained and rinsed*
- 1 large avocado or 2 small avocados
- 1 jalapeño chopped
- 1/2 red onion chopped
- 1/4 cup mustard
- 1/4 cup vegan mayo
- pepper to taste
- garlic salt to taste
- hot sauce to taste
- 2 large tortillas or wraps
- 2 handfuls baby spinach
Instructions
- Add the chickpeas to a bowl and mash with a fork. Add avocado and mash until the avocado is combined.
- Add in the jalapeño, red onion, mustard, vegan mayo, pepper, garlic salt, and hot sauce. Stir to combine. Taste and adjust seasonings as needed. Place in the fridge for at least 30 minutes.**
- To assemble, spread an even layer of filling to the outer edges of each tortilla. The top half of the filling with spinach.***
- Starting at the end with spinach, tightly roll the tortillas up until you reach the other end. Use a sharp knife, and cut each wrap into 8 pieces.
- Serve right away or place in an airtight container in the fridge until ready to serve.
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