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.
Middle Eastern roll-ups
7
PREP TIME
15 min
Makes
4 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
- 20.2 g,
- Carbohydrates
- 14 g,
- Fat
- 5.9 g,
FILED UNDER: lunch No Cook sandwiches Vegetarian world cuisine
