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4-ingredient pepper and goat cheese pinwheels are fun to eat and make

(Tom McCorkle for The Washington Post/Food styling by Gina Nistico for The Washington Post)
Mediterranean Pinwheels
Total time:15 mins
Servings:1
Total time:15 mins
Servings:1

Who doesn’t love finger food? These brightly colored pinwheels are irresistibly tasty for kids as lunch or a snack. Or, turn the same ingredients into a Mediterranean wrap for adults, using more veggies and any leftover fresh herbs you might have on hand (See VARIATION).

5 adaptable lunch recipes for kids heading back to school — and parents, too

Either way, you’ll be amazed by the zing that jarred roasted red peppers add to each bite. Hummus is a good stand-in for goat cheese-averse or vegan kids and/or adults. To pack in more protein, add canned tuna or leftover cooked chicken.

Serve with canned chickpeas (drained, rinsed and sprinkled with salt), blueberries or sugar snap peas on the side.

Lettuce, collards, cabbage and chard are the unsung heroes of the wrap

Storage Notes: The pinwheels and wrap are best when served the day they’re made, but can be wrapped in parchment or wax paper and refrigerated for up to 1 day.

NOTE: Any mix of basil, thyme, chives or oregano works, or substitute 1/2 teaspoon dry Italian seasoning.

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Ingredients

  • 2 ounces (about 1/4 cup) goat cheese or hummus
  • One (10-inch) flour tortilla or spinach tortilla
  • 3 tablespoons (about 2 ounces) diced roasted red pepper from a jar, blotted dry
  • 1/8 teaspoon dried dill

Step 1

In a small microwave-safe bowl, soften the goat cheese in the microwave on HIGH power for 10 seconds (you may need another 10-second burst) to make it easy to spread. Spread the goat cheese over the tortilla, leaving about 1/4-inch space around the edges.


Step 2

Add the diced red pepper evenly across the goat cheese and sprinkle with the dill. Roll up the tortilla very tightly, especially as soon as you start rolling, to avoid a large gap in the center.

Slice the wrap into 3/4-inch pinwheels and serve.

VARIATION: To make a wrap, once you spread the goat cheese, scatter the roasted pepper and sprinkle with the dill, add 1/3 cup of canned, drained and rinsed chickpeas mashed with 1/8 teaspoon fine sea salt. Mix in 1 small handful of torn fresh herbs, such as chives or basil (optional, see NOTE); spread this mixture over the pepper.

Top with a handful of salad greens. Fold the bottom of the tortilla over half of the filling, then tuck it around and underneath the filling, forming a tight roll. Fold in each side of the tortilla, then roll it up from the bottom. Cut the wrap in half and serve.


Nutrition Information

Calories: 309; Total Fat: 10 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 726 mg; Carbohydrates: 46 g; Dietary Fiber: 4 g; Sugar: 5 g; Protein: 9 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.


From Sonja Overhiser and Alex Overhiser of ACoupleCooks.com.

Tested by Sonja Overhiser and Alex Overhiser, and Jim Webster; email questions to voraciously@washpost.com.

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