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Jalapeno Pinwheel
This Vegan jalapeno pinwheel, an easy delicious appetizer, with homemade hummus. A light, grab a to-go dish, best for the lunch or party appetizer.
Course
Appetizer, Lunch
Cuisine
American, Indian, Mediterranean, Mexican
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
2
people
Calories
210
kcal
Author
Sujatha Muralidhar
Equipment
food processort
Ingredients
1
cup
chickpea
or garbanzo bean/cooked
1
tablespoon
lemon juice
¼
cup
cilantro
½
teaspoon
salt
¼
teaspoon
red pepper flakes
1
tortilla wrap
store-bought
¼
cup
jalapeno
core, deseed, and thinly sliced
3
cup
lettuce
ears¼
¼
cup
carrot
thinly sliced
¼
cup
cucumber
thinly sliced
Instructions
In a food processor, combine cooked chickpea, lemon juice, cilantro, salt, and red pepper flakes. And set aside.
Place a tortilla wrap over the cutting board.
Spread chickpea mixture generously over tortilla wrap.
Arrange the jalapeno, carrot, cucumber, and lettuce vertically and slightly away from the center of the tortilla.
Roll tightly and gently by securing all the veggies inside.
Cut them to 2-inch in lengthwise.
And arrange it in the serving plate.
Notes
Store in the refrigerator for 2 hours, if you want to serve them as chilled.
You may also use pickled jalapeno instead of the fresh ones.
Nutrition
Calories:
210
kcal
|
Carbohydrates:
37
g
|
Protein:
10
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
718
mg
|
Potassium:
520
mg
|
Fiber:
9
g
|
Sugar:
8
g
|
Vitamin A:
3493
IU
|
Vitamin C:
24
mg
|
Calcium:
81
mg
|
Iron:
3
mg