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These adorable little wraps are perfect for a lazy Monday night in — and for lunch the next day. They’re lightning-quick to make and full of good things like avocado, red peppers and homemade spinach white-bean hummus.

I suppose you could simplify this recipe by using store-bought hummus, but if it’s not too much of a hassle, it’s definitely worth it to try making it yourself. Plus, you should have some leftover to use as a dip on Tuesday night.

Spinach Hummus Pinwheel Wraps

4 cups packed spinach

1/4 cup low-sodium vegetable broth or water

1 can no-salt-added cannellini beans

2 tablespoons lemon juice (from about 1 lemon)

2 tablespoons tahini

1 clove garlic

1/8 teaspoon fine sea salt

4 whole grain tortillas

1 avocado, thinly sliced

1/2 cucumber, peeled and very thinly sliced

1 small red bell pepper, very thinly sliced

Steam spinach over broth or water. Place spinach, beans, lemon juice, tahini, garlic and salt in bowl of a food processor and process until smooth. You should have about 2 cups hummus.

Spread about 1/2 cup hummus on 1 tortilla, leaving about an inch from the edge. Arrange 1/4 each of sliced avocado, sliced cucumber and sliced bell pepper on top of hummus and tightly roll up tortilla. Repeat with remaining tortillas, hummus, avocado, cucumber and bell pepper. Holding tortillas firmly, carefully cut into 3/4-inch pinwheels and serve.

— Recipe from www.wholefoodsmarket.com