Roast capsicum pinwheels

    1 hour 25 minutes

    Wraps are a quick way to roll tasty fillings into a fun-to-eat package. Take a wrap and cut it across into pieces, and you get a bite-sized pinwheel sandwich that is equally at home in a lunch box as it is on a buffet table.

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    Serves: 24 

    • 3 red capsicums, deseeded and cut lengthways into flat panels
    • 1 can (about 400g) chickpeas, drained and rinsed
    • ¼ cup (65g) plain low-fat yogurt
    • 1 tsp toasted sesame oil
    • 1 tsp grated lemon zest
    • 2 tbsp lemon juice
    • 2 tbsp water
    • 3 flour tortillas (about 20cm in diameter)
    • 4 handfuls of mixed salad leaves

    Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 

    1. Preheat the grill to moderate. Grill the capsicum pieces, skin-side up, for about 10 minutes or until charred. Transfer to a plate. When cool enough to handle, peel the capsicums and cut the flesh into strips 1cm wide.
    2. Combine the chickpeas, yogurt, sesame oil, lemon zest, lemon juice and water in a food processor, then process until smooth and creamy.
    3. Spread the mixture evenly over one side of each tortilla, leaving a 1cm border all round. Top with the salad leaves and roast capsicums. Roll up each tortilla.
    4. Wrap tightly in foil or plastic wrap and refrigerate for at least 1 hour or up to 4 hours. (The rolls will become softer and easier to slice if they sit in the refrigerator for a while before serving.) Unwrap and slice each wrap across into eight pieces (each 2.5cm wide) to serve.

    Some more ideas…

    *Use yellow or orange capsicums, or combine several colours of capsicums for a particularly attractive pinwheel.
    *Use canned cannellini beans or other white beans in place of the chickpeas.

    Health points

    Capsicums are among the best natural sources of vitamin C. Volume for volume, capsicums have 1½ times as much of this vitamin as fresh orange juice. And red, yellow and orange capsicums have even more vitamin C than a green capsicum.

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