For the spinach tortillas: Heat water in a vessel bring it to boil.
Add spinach leaves let it boil for 30 seconds to 1 minute or till you see a bright green colour.
Transfer the boiled spinach leaves in ice cold water (ice bath) till completely cooled down.
Squeeze out the excess water from the spinach leaves using your hands or strainer.
Puree the blanced spinach in a grinder or food processor by adding a little water if required.
In a mixing bowl take flour, wheat flour, salt, baking powder add oil. Mix everything well.
Next add spinach puree and knead a soft dough.
Apply little oil on the dough, cover with a cling wrap and keep it in refrigerator for 30 minutes.
For the stuffing: Heat oil in a pan, add mushrooms and all three bell peppers.
Add salt, pepper, italian seasoning mix it well and cook for a minute and switch off the flame. The stuffing is ready.
For the Spread: In a small bowl take mayonnaise add minced garlic, chopped parsley, salt, pepper, red chilli flakes and mix it well.
Making of the spinach tortillas: Take a small portion of a dough make a ball of it and roll out as thin as roti.
Heat a non-stick tawa cook the tortilla from both the sides nicely.
Similarly prepare the rest of the spinach tortillas.
Assembling: Take a spinach tortilla, spread 1-2 tbsp of the prepared mayonnaise spread all over the tortilla.
Next add in prepared mushroom stuffing along with shredded carrot, red cabbage and lettuce leaves.
Roll out the tortilla tightly from one end to another.
Gently cut the tortillas into 1/2 inch slices.
Arrange the pinwheels on a plate serve with fresh salad cucumbers and tomatoes along with the mayonnaise spread.