Aubrie Pick
These colorful snacks from Liz Stanley, creator of the lifestyle blog Say Yes, are fun to eat with your fingers, but also surprisingly tasty—even to grown-ups. Make them the day before, use any leftover vegetables in a salad for dinner, and pop them into a lunchbox the next morning.
Slice bell pepper and cabbage into wisps and coarsely shred carrot on a box grater. Slice avocado thinly lengthwise. Rinse sprouts and roll them up in a clean kitchen towel to dry.
Thinly spread lavash with hummus, spreading almost but not quite to the edges. Arrange each vegetable in adjoining rows.
Tightly but carefully, roll up each lavash, sealing end with a bit of extra hummus if it’s springing open, and roll over onto the seam. Cut into 1 1/2-in.-thick pinwheels, then chill.
MAKE AHEAD Up to 1 day, chilled.
8 servings
1 Pinwheel
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.