Description
Description These light, savory pinwheels are a playful twist on the viral cottage cheese wrap trend—perfect for busy lunches, kid-friendly snacks, or a colorful party platter.
Ingredients
- 1 3/4 cups cottage cheese
- 4 eggs
- 1/4 cup chives, finely chopped
- 1/4 cup parsley, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 lb chicken (shredded or cut into 1/2-inch cubes)
- 2 1/2 tablespoons pesto
- 1/2 cup hummus
- 2/3 cup tomatoes, diced
- 2 1/2 ounces arugula
- Gluten-free tortillas
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Instructions
- In a medium bowl, add 1 3/4 cups cottage cheese. Crack in the 4 eggs and whisk until smooth.
- Stir in 1/4 cup finely chopped chives and 1/4 cup chopped parsley, along with garlic powder and black pepper. Mix to combine.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 lb chicken and season lightly with salt and black pepper.
- Cook until the chicken is fully cooked through and lightly golden, about 6–8 minutes for cubed breast or 4–5 minutes for shredded chicken.
- Remove from heat, stir in 2 1/2 tablespoons pesto until chicken is evenly coated.
- Lay a gluten-free tortilla flat on a clean surface. Spread about 1–2 tablespoons of hummus evenly across the tortilla.
- Spoon a generous layer (about 1/4–1/3 cup) of the cottage cheese mixture evenly over the hummus.
- Add a layer of the pesto chicken, scatter 2–3 tablespoons diced tomatoes, and top with arugula.
- Roll the tortilla tightly from one side, pressing gently to seal the seam.
- Wrap rolled tortillas in plastic wrap or place seam-side down in the refrigerator. Chill for at least 30 minutes.
- Slice each roll into 1–1.5 inch pinwheels using a sharp knife.
- Arrange pinwheels on a platter and garnish with extra chopped chives or a drizzle of pesto, and serve immediately.
Notes
- Notes
- For a vegetarian alternative, swap chicken for roasted mushrooms or marinated tofu. Make sure to use certified gluten-free tortillas.