I am a firm believer that a riot of (natural) color on your plate indicates an abundance of nutritional diversity. And it’s so PRETTY!
When we were composing our rainbow-themed menu for the StepDaughter’s birthday, it presented several fun challenges. I was thrilled with the flavor and visual brilliance of this dish, but I feel I should acknowledge: I know there is no true “Blue” in these Rainbow Pinwheels. I have yet to discover any natural edible that is blue, so I chose to let the deep purple kalamata olives be the place-holder for the missing azure element 😉
1/2 cup shredded red cabbage
1/2 cup chopped kalamata olives (purple)
1/2 cup finely chopped Sugar snap peas
2tbsminced Green onion
1 Yellow bell pepper (can use ½ cup pickled banana peppers, if preferred)
½ cup Shredded carrot
1 Red bell pepper
2 cloves garlic
2 Tbs lemon juice
1 Tbs apple cider vinegar/red wine vinegar/kombucha/ginger “bug”
8 ozroom temperature cream cheese (or hummus if you are making vegan pinwheels)
2 Tbs pesto
4 wraps of choice (e.g. whole wheat tortillas, nori sheets, or home-made Gluten-Free, lower carb, high protein wraps [I will provide instructions at the end]. )
Instructions in order of the spectrum:
*if you choose, all filling ingredients can be prepared well-ahead of time and assembled shortly before serving.
** keep all colors separated to maintain their bright, unadulterated hues.
Toss the red cabbage with 1 Tbs lemon AND 1 clove garlic (minced) and set aside for at least 15 minutes to let the colors and flavors intensify. Set aside/store in a separate container so its color does not bleed to other ingredients.
Chop Kalamata olives and drain off the juice.
Finely chop and toss together the sugar snap peas and the green onions.
EITHER roast the yellow pepper to boost flavor and remove the skin OR freeze and then thaw the pepper.
I’m sure there are many ways to roast a pepper, but I have a gas stove, so I just lay the pepper directly on the burner with the flame on med-high.
I periodically turn the pepper so I can evenly “burn” the outside. I’m looking for crisped black spots of skin… I keep turning the pepper so the spots are fairly evenly dispersed. DON’T BURN DOWN THE HOUSE!!!
I then toss the whole pepper into the freezer (or an ice bath) to cool for 10-15 minutes.
Once Pepper is cooled, massage the burned skin off the pepper, remove the seeds and stem and cut into slices.
Toss the shredded carrot with 1 clove garlic (minced), 1 Tbs lemon juice, and 1 Tbs of whichever vinegar or ferment you chose. Set aside in a separate container for at least 15 minutes.
Follow the same steps from the Yellow Pepper. If you are choosing to forgo the roasting; simply remove the stem and seeds, slice the pepper, and allow it to totally freeze… then allow it to totally thaw. This gives it a similar, soft texture as the roasted peppers (but without the sweet, smoky flavor).
Spread your wrap-of-choice out on a clean, dry piece of parchment paper. Spread 2 oz of ROOM TEMPERATURE cream cheese/hummus evenly over the entire wrap, except for about the last inch of the far edge (the filling will smoosh over there during the rolling process.)
You can lay out your pretty colors in any order you want, but I’m a fan of the GLBTQ order. Try to squeeze or blot excess moisture from each ingredient before you lay it out in a line. Use 2 Tbs of each color per wrap. Once all your colors are laid out, give them a gentle pat to settle them into place.
Carefully CAREFULLY pick up the closest edge of the wrap and start to roll away from yourself. Do not rush. If ingredients start to slip or fall out the end, just tuck them back into place. Once you have made one full rotation, smear a thin line of pesto on the top outside edge of the wrap, so as you continue to roll the pesto will act as additional adhesive. Add another line of pesto after another rotation.
Once you have rolled up your beautiful rainbow pinwheels you need to slice them. You may find it is easier if you put the whole wrap in the freezer for a few minutes to “firm up”. Slice pinwheels approximately 1” thick.
This recipe makes four rolls that can be cut into 8-12 pinwheels. (nutritional calculations are per roll = 1/4th of the total recipe)
Gluten-Free Protein Packed Chickpea Flour Wrap
2 cups chickpea flour (aka garbanzo bean flour or Besan)
1/3 cup flax meal
1/3 cup nutritional yeast
1 Tbs garlic powder
¼ tsp sea salt
1.5-2 cups water
Mix all ingredients into a runny batter. Allow to sit for 5-10 minutes. Prepare a COOL griddle/skillet with a thin layer of oil. Divide the batter evenly into 4ths.
To make a rectangular wrap, outline the perimeter with batter and spread the batter inward to fill in the shape evenly. You may want to tap the skillet/griddle to encourage the batter to settle to uniform thickness.
Cook on very low heat. Eventually, the surface of the batter will appear dry and slightly puffy. Test the wrap by attempting to ease a straight-edged spatchula under an edge. When it seems dry, carefully CAREFULLY pry the wrap up, and turn it over on the griddle. Cook on the second side only 5-10 minutes. you want the wrap to remain quite soft and bendable.
Once the wrap is cooked, move it to a paper towel-line- plate to cool, and loosely cover with another towel to retain some warmth, but to prevent it from becoming soggy. Repeat process until all 4 wraps are complete. Roll into pinwheels as soon as possible.