Roast capsicum pinwheels

Roast capsicum pinwheels


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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.

Elaine Russell

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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