Middle Eastern roll-ups



15 min


4 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
  • 20.2 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 5.9 g,


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.