These no-cook pinwheels from our nutritionist Charlotte Stirling-Reed are easy to make using tortilla wraps. You can vary the ingredients in them, so they are a great option for a fridge raid. Tuna and salmon mashed up work well in a wrap too.
1 tortilla wrap
1 tbsp Chickpea Dip
small avocado, destoned, skin removed and mashed
A few spinach leaves
A little grated cheese (optional)
Spread the wrap with the Chickpea Dip and lay the avocado and spinach leaves on top.
Sprinkle the cheese on top, if using.
Roll the wrap together tightly and cut the wrap widthways with a sharp knife into little wheels.
Adapt this recipe for weaning
Serve to baby as a perfect finger food meal along with some veggie sticks.