Step 1

all of the ingredients according to the recipe instructions. Place the tortillas on a plate and cover with a damp paper towel or (clean) dish cloth; microwave for 20 seconds, to soften the tortillas and prevent them from tearing. Keep the tortillas under the damp cloth until ready to use, microwaving again if they get too cold.

Step 2

the pinwheels; remove one tortilla from the plate and place it on the cutting board. Spread ¼ cup of hummus across the surface of the tortilla, leaving some room along the edges. Form two “lines” of cucumber strips and baby spinach in the center of the tortilla, then sprinkle some chopped sundried tomatoes over the entire tortilla. Lift the lower portion of the tortilla and firmly roll it towards the top to create a pinwheel shape; repeat with the remaining tortillas and ingredients.

Step 3

each tortilla roll into ½” – 1” strips using a sharp or serrated knife. Serve the pinwheels as desired; leftovers will keep in the fridge for up to 3 days, but will get soggy over time.