These wraps are a quick, healthy pick-me-up. When people ask me “Why curried hummus?” I always answer “Why not?” Curry is one of my favorite spices to use, and doubly so if I’m working with folks dealing with cancer. Turmeric and its subcomponent, curcumin, are common curry ingredients that have tumor-inhibiting and appetite-stimulating properties. Here I’m using hummus to transport the curry because it’s a great canvas that blends well with spices and veggies. The pinwheel turns this into a simple finger food, easy to prep, grab, and go. And if you’re wondering why I added mango, just take a bite. And another. And another …

　　

Ingredients

serves 4

　　4 8-inch spelt or whole wheat tortillas

　　1 cup Curried Hummus (page 133)

　　2 cups baby spinach, washed and dried

　　3/4 cup peeled and shredded carrot

　　3/4 cup peeled, seeded, and grated cucumber

　　1/2 cup thinly sliced mango (optional)

　　

Step 1

Place a tortilla on a flat work surface. Spread 1/4 cup of the hummus over the tortilla, leaving a 3/4-inch border all the way around. Lay one-fourth of the spinach, carrot, cucumber, and mango over the hummus, then roll up into a tube, sushi style. Glue down the top edge with a smear of hummus. Trim the ends, then slice the roll in half on the diagonal or, alternatively, cut crosswise into 1-inch pinwheels. Repeat with the remaining ingredients.

　　

storage

Step 2

Store in a covered container in the refrigerator for 3 days.

　　

nutrition information

Step 3

(per serving)

　　

Step 4

Calories: 340

　　

Step 5

Total Fat: 8.8g (0.8g saturated, 2.6g monounsaturated)

　　

Step 6

Carbohydrates: 53g

　　

Step 7

Protein: 12g

　　

Step 8

Fiber: 10g

　　

Step 9

Sodium: 835mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.