These wraps are a quick, healthy pick-me-up. When people ask me “Why curried hummus?” I always answer “Why not?” Curry is one of my favorite spices to use, and doubly so if I’m working with folks dealing with cancer. Turmeric and its subcomponent, curcumin, are common curry ingredients that have tumor-inhibiting and appetite-stimulating properties. Here I’m using hummus to transport the curry because it’s a great canvas that blends well with spices and veggies. The pinwheel turns this into a simple finger food, easy to prep, grab, and go. And if you’re wondering why I added mango, just take a bite. And another. And another …
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place a tortilla on a flat work surface. Spread 1/4 cup of the hummus over the tortilla, leaving a 3/4-inch border all the way around. Lay one-fourth of the spinach, carrot, cucumber, and mango over the hummus, then roll up into a tube, sushi style. Glue down the top edge with a smear of hummus. Trim the ends, then slice the roll in half on the diagonal or, alternatively, cut crosswise into 1-inch pinwheels. Repeat with the remaining ingredients.
storage
Step 2
Store in a covered container in the refrigerator for 3 days.
nutrition information
Step 3
(per serving)
Step 4
Calories: 340
Step 5
Total Fat: 8.8g (0.8g saturated, 2.6g monounsaturated)
Step 6
Carbohydrates: 53g
Step 7
Protein: 12g
Step 8
Fiber: 10g
Step 9
Sodium: 835mg
