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Middle Eastern Pinwheels (2).jpg

Middle Eastern Pinwheels

The flavors of the Middle East, rolled into every bite.

Middle Eastern Pinwheels made in the Adventure Kitchen, March 2015

Middle Eastern Pinwheels made in the Adventure Kitchen, March 2015

Ingredients

1 piece lavash bread

Classic Hummus (click for recipe)

Baby spinach or torn spinach leaves

1 small tomato, cut into thin strips (click here to learn how to do this)

Cooked chicken such as Simple Chicken Thighs (click for recipe), cut into thin strips (click here to learn how to do this)

Instructions

1.  Lay the lavash on a clean, flat work surface.

2. Use a spatula or the back of a large spoon to spread the Classic Hummus over the whole surface of the lavash.

Middle Eastern Pinwheels 1

Lavash Bread

Lavash is a flat bread commonly found in countries in and around the Middle East.  It originated in either Armenia or Iran and is used to scoop or wrap up food.  Click here to see how lavash is made in a tandoor.  Yum!


3. Lay the spinach leaves in one even layer over the bottom 3/4 of the lavash.

Middle Eastern Pinwheels 3
Middle East Pinwheels 5

4. Lay the tomato slices horizontally in an even layer over the bottom 3/4 of the lavash.  (Horizontal will make it easier to roll up your pinwheel at the end.)

 
Middle Eastern Pinwheels 6

5. Lay the strips of chicken horizontally in an even layer over the bottom 3/4 of the lavash.

 
As you roll tightly, the ingredients will squish toward the far end.

As you roll tightly, the ingredients will squish toward the far end.

6. You are ready to roll!  Start where the ingredients go all the way to the end of the lavash and begin to roll the lavash up from the bottom, rolling all the ingredients inside as you go.   A nice, tight roll will produce beautiful pinwheels.

 
Cutting a Mexican Pinwheel with a serrated knife.

Cutting a Mexican Pinwheel with a serrated knife.

7. When you have finished rolling, lay the roll with the seam on the bottom.  Choose a serrated knife to cut your roll into pinwheels.  (A serrated knife has a jagged blade rather than a smooth blade.) 

Make slices all the way through the roll, about an inch wide.  To make beautiful pinwheels, gently but steadily draw the knife back and forth over the roll, allowing it to fall through the layers as it goes.  Gentle pressure should be enough to cut through the layers without smashing everything down into a mess.

8.  Carefully lay the slices on their sides to serve.

Middle Eastern pinwheels are ready!

Middle Eastern pinwheels are ready!

9.  Your Middle Eastern Pinwheels are ready!

Have Fun!