Well, if we're going to taste the rainbow it's got to be covered in ranch!
10 pinwheels and 1 cup ranch dressing
For the Ranch Dressing:
½ cup plain Greek yogurt
½ cup avocado oil mayonnaise
2 tablespoons lime juice
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 garlic clove, minced or pressed
Fine sea salt and black pepper to taste
For the Wraps:
2 Julia’s TableⓇ Cauliflower Wraps
½ cup prepared hummus
4 slices organic roasted turkey breast
½ red bell pepper, seeded and thinly sliced
1 large carrot, peeled and shredded
½ English cucumber, cut into 2” long spears
½ cup finely shredded red cabbage
In a small bowl whisk to combine yogurt, mayonnaise, lime juice, dill, chives, garlic, salt, and pepper.
Lay wraps flat on a countertop and spread each with ¼ cup hummus, leaving a ½” border around the edge.
Roll up turkey slices and divide between wraps, placing slices in center of wraps. On either side of turkey slices, arrange bell pepper, carrot, cucumber, and cabbage in thin lines parallel to turkey.
Roll up wraps tightly like a jelly roll and place seam-side down on a cutting board.
Cut rolled up wraps crosswise into ¾” thick pinwheels. Serve with ranch dressing.