Middle Eastern roll-ups


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 large sandwich rolls
Middle Eastern roll-ups

© Royalty-Free/Masterfile


  • 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


  • 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.