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