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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)

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).

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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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Get the recipe: Mediterranean Pinwheels