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Veggie Rollups
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Cuisine: Vegan Vegetarian
In the kitchen with . . . Sue McFetridge, Grayson
Nominated by friend Barb Orton: "Sue loves entertaining and puts her guests at such ease. She features fantastic drinks and appetizers, delicious meals and sinful desserts. . . . Everything is wonderfully planned down to the smallest detail: napkins, flowers, etc."
Hands on time: 20 minutes Total time: 20 minutes Serves: 8
Ingredients:
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8 large flour tortillas (whole-wheat, spinach or sun-dried tomato tortillas are a nice alternative)
2 cups prepared hummus
1 (10-ounce) package fresh baby spinach
2 cups grated carrot
1 cup thinly sliced red onion
1 cup thinly sliced yellow pepper
Instructions:
On a work surface, lay out the tortillas. Spread hummus thinly over the entire tortilla. Spread spinach leaves on top. Sprinkle carrots, onions and peppers evenly over the tortillas. Roll up as tightly as possible, using a bit of the hummus to seal the edges, if necessary. Press gently to "glue" it all together. Use a serrated knife to cut and discard uneven ends, and then cut the roll-ups into fourths or fifths (about 1 3/4 inch wide).
As an option for entertaining, pierce each piece with a 6-inch wooden skewer and arrange the pieces on a platter.
As an option for entertaining, pierce each piece with a 6-inch wooden skewer and arrange the pieces on a platter.
Notes:
"These look wonderful served on a large tray or shallow basket, " says creator Sue McFetridge, who serves them as an appetizer or as a simple lunch with soup. "They are healthy and good." For variety, McFetridge replaces the hummus with herbed Boursin cheese.
Nutrition:
Per serving: 369 calories (percent of calories from fat, 27), 13 grams protein, 56 grams carbohydrates, 8 grams fiber, 11 grams fat (1 gram saturated), no cholesterol, 621 milligrams sodium.
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