Mediterranean Pinwheels

Please see the recipe card below for exact ingredient amounts and instructions. 

• Tortillas: Use 4 large (10-inch) soft flour tortillas. Plain, spinach, or sun-dried tomato tortillas all work. Skip smaller tortillas, since they’re too short to roll up tightly. Warm them in the microwave for 10 seconds if they feel stiff, so they roll without cracking.
• Hummus: Thick hummus is the key to this recipe, because it holds the whole roll together. My Lebanese Hummus Recipe is perfect here, or use your favorite store-bought brand. For more flavor, try my Roasted Red Pepper Hummus, Lemon Hummus, or Spicy Hummus. If your hummus seems loose, give it a good stir and use a little less.
• Red Peppers: For ease I used a jar of roasted red peppers, just set them on some paper towel to drain before chopping up and adding to the tortilla.
• Feta Cheese: I crumbled feta cheese into the tortilla. If using feta in oil, drain it on paper towel before adding to the tortilla.
• Arugula: Arugula has a lovely peppery flavor which works with the other flavors in these pinwheels. You could substitute with any other leafy salad green, for example chopped spinach works great.

Mediterranean Pinwheel Variations

This recipe is easy to make your own. Keep the thick hummus base and a mostly dry filling, then swap in any of these ideas.

• Lebanese-style: Sprinkle za’atar or a pinch of sumac over the hummus before adding the fillings. Swap the parsley for fresh mint, and add a few chopped pickled turnips for a tangy, bright pink pop. This is my favorite way to make them.
• Greek-style: Add chopped kalamata olives, a little minced fresh dill, and a sprinkle of dried oregano. Use spinach in place of arugula.
• Cheese swaps: Trade the feta for crumbled goat cheese, shredded mozzarella, or grated Parmesan. For a richer spread, mix equal parts hummus and softened cream cheese mixture.
• Add some meat: Layer in thin slices of salami, deli turkey, or leftover shredded chicken. This makes them hearty enough for a lunchbox main.
• More veggies: Add finely chopped sun-dried tomatoes, marinated artichokes, or grated carrot. Pat oily or marinated ingredients dry first.
• Change the hummus: Use Roasted Red Pepper Hummus for a sweeter, smoky flavor, Spicy Hummus for a kick, or Lemon Hummus for extra brightness.
• Swap the tortilla: Spinach, sun-dried tomato, or whole wheat tortillas all work. Just keep them large (10-inch) so they roll up tightly.
• Warm: Try serving these warm by heating them in the air fryer or oven for 5-10 minutes.

One rule for every variation: Skip watery ingredients like fresh tomato or sliced cucumber, and drain anything packed in oil or brine. Extra moisture is what turns pinwheels soggy.

How to Make Pinwheels

Step 1: Spread the hummus. Lay out 4 large tortillas. Spread about 1/4 cup of hummus over each one in an even layer, leaving a 1/2-inch strip bare along the top edge. That bare strip helps the roll seal.

Step 2: Add the fillings. Scatter the arugula over the hummus first, then divide the chopped roasted red peppers, feta, red onion, and parsley evenly between the 4 tortillas. Keep the fillings in a single, even layer so the roll stays tight.

Step 3: Roll tightly and chill. Starting at the bottom edge, roll each tortilla up as tightly as you can, tucking the fillings in as you go. Set each log seam side down, wrap it in plastic wrap, and chill for at least 30 minutes.

Step 4: Trim and slice. Unwrap the logs and trim off the uneven ends (snack on those!). Use a serrated knife to slice each log into 1-inch pinwheels. Arrange them cut side up on a platter. If any feel loose, secure them with a toothpick.