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    Tortilla pinwheels with buffalo hummus

    Published: May 21, 2019 · Modified: May 13, 2021 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Text: Tortilla pinwheels with buffalo hummus. Tortilla rollups on plate with hummus filling.

    Tortilla pinwheels with buffalo hummus are a fun finger food option for potlucks, parties, and lunches. Loaded with fresh vegetables, they have plenty of flavor & crunch. Vegan & gluten free optional.

    Hand holding buffalo hummus roll-up.

    I did a survey on my Instagram Stories recently about the kinds of recipes people would like to see as we move into the hot days of summer. One answer came up again and again.

    No cook meals.

    I hear you loud & clear. And I’ll be keeping that in mind for the months ahead. (If you have other requests, let me know in the comments!)

    So we’re going to start with a super easy appetizer or lunch recipe. This one repurposes my buffalo hummus dip into a handheld appetizer. 

    Buffalo hummus roll-ups on serving platter.

    If you are a big fan of buffalo like I am, you’re going to love these tortilla pinwheels. They have that buffalo sauce flavor I crave, as well as crisp vegetables.

    While buffalo-style appetizers are often on the heavy side, this one is surprisingly light.

    It’s all rolled into a tortilla for fast finger food that goes over well with crowds.

    Tortilla pinwheels are a fun option for graduation parties, potlucks, and picnics. They can be made ahead of time and served at room temperature. Great with vegan blue cheese dressing or vegan ranch dressing for dunking!

    But they’re not only for parties! They also make really convenient packed lunches. Serve them in pinwheels or leave them whole as a wrap.

    Overhead buffalo hummus rollups on plate, bowl of hummus, and non-dairy blue cheese dressing.

    How to make them

    1. Spread buffalo hummus onto each tortilla.
    2. Top with a few splashes of hot sauce, chopped romaine lettuce, shredded carrots, and cilantro or chives.
    3. Roll it up tightly. Cut into even bites about 2 inches in length.
    4. And serve!

    Fork speared into tortilla pinwheel with carrots, romaine, and chives.

    Ways to make them your own

    Add your preferred chopped vegetables like thinly sliced cucumbers, red bell pepper, or spinach.

    Add finely chopped vegan chicken – seitan, Soy Curls, or chick’n strips.

    Instead of slicing into pinwheels, make it a wrap! I like mine burrito-style with a couple of hot-out-of-the-oven chickenless strips stuffed inside.

    Serve with vegan blue cheese or ranch dressing as a dipping sauce. (Use store-bought or the recipe that is listed with the buffalo hummus.)

    Not in the mood for buffalo? Use your preferred hummus, jalapeño cashew cheese spread, or non-dairy cream cheese.

    My plain easy hummus recipe, pizza hummus, and kalamata olive hummus are all great here!

    If your tortillas are on the dry side, warm them in a dry skillet or quickly in the microwave to make them more pliable before rolling.

    Tortilla pinwheels on serving platter.

    Hand holding tortilla pinwheel by white table.

    Hand holding buffalo hummus roll-up.

    Tortilla pinwheels with buffalo hummus

    It doesn't get easier than tortilla pinwheels! They are a tasty & convenient appetizer option for graduation parties, picnics, roadtrip snack, and lunches. They are filled with buffalo hummus & crisp vegetables.
    This recipe makes 16 pinwheels for appetizers. Or it can serve 4 people for lunch.
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American, Vegan
    Keyword: easy, no oven, party food
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Servings: 16 pieces
    Calories: 44kcal
    Author: Cadry Nelson

    Ingredients

    • ¾ cup buffalo hummus
    • 4 tortillas*
    • Splashes Frank's red hot sauce to taste (Or your preferred hot sauce)
    • 1 cup chopped romaine lettuce
    • ½ cup shredded carrots
    • ¼ cup chopped cilantro or chives

    Instructions

    • Spread a layer of buffalo hummus onto each tortilla. (I use about 3 Tablespoons per tortilla, but amounts will vary depending upon the size of the tortilla.) The tortillas will seal the best if you spread the hummus all the way to the edges.
    • Add 3 or 4 splashes of hot sauce onto each tortilla.
    • Now it's time to add the vegetable toppings. For easiest rolling, leave about an inch gap around the perimeter of the tortilla (i.e. don't put your fillings all the way out to the edge.) Sprinkle about a quarter cup romaine lettuce, two Tablespoons shredded carrots, and a Tablespoon cilantro or chives onto each tortilla. (Don't worry too much about the amounts being exact, but be wary of overfilling. If they are too full, they are harder to roll & prone to breakage.)
    • Roll the tortillas as tightly as you can.** Use a serrated knife to evenly cut the tortillas into pinwheels, roughly 2 inches in length. Move onto serving platter.

    Notes

    *I used 8-inch sized whole wheat tortillas from Trader Joe's. If you're using larger tortillas, you may need larger amounts of the fillings. For a gluten-free option, use gluten free tortillas.
    **If you plan to serve the pinwheels later, I recommend waiting to cut into them. You don't want the fillings to get dried out. Wrap the individual tortilla roll-ups in plastic wrap, and cut them just before serving.
    If your tortillas are on the dry side, warm them in a dry skillet or quickly in the microwave to make them more pliable before rolling.

    Nutrition

    Calories: 44kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.6mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Becky Striepe

      May 21, 2019 at 1:15 pm

      Oh my gosh, this looks like a perfect combo of fresh and crunchy with creamy and spicy. I can’t wait to eat this!!

      Reply
    2. Shell

      May 22, 2019 at 8:21 am

      5 stars
      Cad, I love this idea! When we take a road trip or need to pack a lunch for a long day of softball games, I’ve never found something that sounds good to me. This is perfect!!!

      Reply
      • Cadry

        May 22, 2019 at 9:06 am

        Awesome! So glad to hear it! You could even use Oasis hummus if you didn’t feel like making your own.

        Reply
    3. Dianne

      May 22, 2019 at 2:38 pm

      5 stars
      I am a big fan of buffalo everything, and I’m also a big fan of not turning on the oven in the summer, so thank you! This recipe as a wrap is my idea of the perfect lunch!

      Reply
      • Cadry

        May 25, 2019 at 9:07 am

        Excellent! So glad to hear it. Thanks, Dianne!

        Reply
    4. Shellie

      May 24, 2019 at 1:07 pm

      5 stars
      Just made these, and I wish I doubled the recipe. Delicious.

      Reply
      • Cadry

        May 25, 2019 at 9:07 am

        I’m so delighted to hear that. Thank you for letting me know, Shellie!

        Reply
    5. Sarah De la Cruz

      May 24, 2019 at 4:08 pm

      This is such a fun serving idea, and you’re right—so much lighter than the normal fried “buffalo food!” Perfect for a party spread in warmer weather! This would be a fun way to serve my kids in their lunchboxes….but maybe with the less spicy hummus! 🙂

      Reply
      • Cadry

        May 25, 2019 at 9:08 am

        Yes, it’s so good in lunch boxes! I pack something similar for David’s lunch fairly regularly. It works with all kinds of spreads. So many options!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

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    Easy weeknight meals

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