Mirage Recipe
Prep: 20 min
Cook: 25-30 min
Serves: 5 full rolls
For a wholesome lunch on the run, these pinwheels put a delicious spin on wraps. Playfully spiced for a bit of heat, but tempered by carrots and lemon juice, there’s palate-pleasing flavour to spare in every bite. They’re perfect for packing and snacking, and full of the natural goodness your family needs to fuel them through the day!
Ingredients
Dish
28 g / 2 tbsp
Mirage margarine, melted
4 g / 1 tsp
ground coriander
2 g / ½ tsp
cumin
1 g / ½ tsp
cayenne pepper
1 g / ¼ tsp
ground ginger
3 g / ¼ tsp
salt
1 g / ¼ tsp
black pepper, freshly ground
400 g / 2
large carrots, peeled, cut into 1½ inch chunks
285 g / 1 container
hummus
6 g / 3
garlic cloves, roughly chopped
30 ml / 2 tbsp
lemon juice
5 pcs 10-inch
whole wheat tortillas
Garnishes
To Taste
cilantro
To Taste
cucumber, sliced thinly lengthwise
Directions
Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
In a bowl combine the melted Mirage margarine with the ground coriander, cumin, cayenne pepper, ground ginger, salt, and pepper.
Add in carrots, toss to coat evenly.
Transfer and spread carrots onto the prepared baking sheet. Bake for 25 to 30 minutes until tender and lightly caramelized. Remove from oven and cool to room temperature.
In a large bowl using a handheld blender, blender, or food processor, add carrots, hummus, chopped garlic, and lemon juice. Blend until smooth or desired consistency.
6. Spread about ¼ cup (about 76 g) of the roasted carrot hummus evenly onto the whole wheat tortillas. Sprinkle cilantro leaves over the hummus. Lay a few strips of the thinly sliced cucumber side by side onto the filling. Roll the tortilla up to form a tight log. Wrap well in plastic wrap and place into the fridge to set; at least 2 hours, up to overnight.
7. Slice into 1-inch rounds. Pack into a lunch container.
Chefs Notes:
Pat cucumbers (or any greens or vegetables that may impart water) with a paper towel before assembling rolls.
Use a mandolin or a vegetable peeler to thinly slice the cucumber into long strips.
Any thinly sliced vegetable can be used (eg. red onions, peppers, chives, basil)
Leftover roasted carrot hummus is fantastic as a dip for raw vegetables or chips.
These pinwheels can be served as appetizers at a party or for tea.
