Middle Eastern roll-ups
9
- Prep Time15 min
- Total Time15 min
- Makes4 large sandwich rolls
© Royalty-Free/Masterfile
Ingredients
1 sweet bell pepper, red or yellow
1/2 large English cucumber
1 large carrot
4 large 10-in. flour tortillas, or 8 small 7-in. flour tortillas
250-mL container hummus, about 1 cup
250-mL container tabbouleh, about 1 cup
1 cup grated cheddar, Monterey Jack or mozzarella cheese
2 cups shredded romaine lettuce, or spinach
Instructions
Seed and very thinly slice pepper. Grate cucumber, then, using your hands, squeeze out as much liquid as possible. Grate carrot.
Lay tortillas flat on a counter. Thinly spread with hummus, leaving a 1/2-inch (1-cm) border around edges. Place pepper slices in a line across bottom of tortillas, leaving a 1-inch (2.5-cm) border at bottom. Spoon tabbouleh salad alongside peppers, then place carrots, cucumber, cheese and lettuce so they form stripes across tortilla leaving a 1-inch (2.5-cm) border at sides and a 3-inch (7.5-cm) border at top. Roll up tortillas tightly, jelly-roll style.
If serving right away, slice in half diagonally. Or, lay each roll on a piece of waxed paper, about 12 inches (30 cm) long. Roll up and twist ends party-cracker style. Refrigerate for up to 1 day.
Nutrition (per serving)
Calories 190, Protein 20.2g, Carbohydrates 14g, Fat 5.9g.
You can assemble four of these rolled sandwiches in less than 15 minutes with ingredients from the deli--and for a fraction of the cost of ready-made.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.