We all get in a lunch rut. Pinwheels are the way out! You can make them the night before and then slice and place in your lunch box. There are loads of different fillings — and leftovers are our favorite — but buffalo cauliflower is our go to! (I will often make extra roasted cauliflower at dinner and set it aside for the wrap).
Buffalo Pinwheel
We all get in a lunch rut. Pinwheels are the way out! You can make them the night before and then slice and place in your lunch box. There are loads of different fillings — and leftovers are our favorite — but buffalo cauliflower is our go to! (I will often make extra roasted cauliflower at dinner and set it aside for the wrap).
Nutrition
Ingredients
Method
- Preheat oven to 400 degrees. Drizzle cauliflower with olive oil and salt. Roast for 10 minutes, toss and roast another 10 minutes. (Or use 30 gm leftover roasted cauliflower). Add Frank’s hot sauce and brown sugar. Roast another 5 minutes. (Or air fry 360 8 minutes and add sauce and air fry another 2 minutes). Set aside.
- While the cauliflower is roasting, combine cream cheese with minced onion and celery and dressing.
- Lay flatbread or low protein tortilla on work surface. Spread with cream cheese mix. Sprinkle cauliflower on half of the bread. Add shredded carrots to the other half. Sprinkle lettuce over all of the bread. Roll the flatbread as tightly as you can. Cover in plastic wrap and put in fridge for at least two hours (or overnight). Slice into 8 circles.
