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Middle Eastern roll-ups




Source of Recipe


Chatelaine


List of Ingredients




Makes 4 large sandwich rolls

1 sweet pepper, red or yellow
½ large English cucumber
1 large carrot
4 large (10-inch/25-cm) flour tortillas or 8 small (7-inch/ 18-cm) flour tortillas
250 ml container hummus, about 1 cup
250 ml container tabbouleh salad, about 1 cup
1 cup (250 mL) grated cheddar, Monterey Jack or mozzarella cheese
2 cups (500 mL) shredded romaine lettuce or spinach


Recipe



. Seed and very thinly slice pepper. Grate cucumber, then, using your hands, squeeze out as much liquid as possible. Grate carrot.

2. Lay tortillas flat on a counter. Thinly spread with hummus, leaving a ½-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.

3. 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.