Start by washing and thinly slicing your chosen crisp veggies, such as bell peppers, cucumbers, and carrots. Toss with a splash of lemon juice.

Take a whole wheat tortilla and spread a generous layer of hummus evenly across it, leaving about half an inch at the edges.

Once the hummus is spread, arrange the prepped veggies on top of the hummus, covering the surface well.

Roll the tortilla tightly from one end to the other, applying gentle pressure to secure the filling.

Wrap the rolled tortillas in plastic wrap or place them in an airtight container in the fridge for about 15-30 minutes.

Slice the rolled tortillas into 1-inch pinwheels and arrange them on a platter.