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Veggie and Hummus Tortilla Rolls

  • Author: Ashley

Ingredients

Scale
  • 4 large (10-12 inch) tortillas: Whole wheat, spinach, or sun-dried tomato tortillas work wonderfully, offering different flavors and nutritional benefits. Choose your favorite or what you have on hand.
  • 1 cup hummus: Use your favorite store-bought variety (classic, roasted red pepper, garlic, etc.) or homemade hummus for ultimate freshness. The creaminess of the hummus is key to binding the ingredients.
  • 1 large carrot, julienned or shredded: Provides a sweet crunch and vibrant color. About 1 cup.
  • 1 cucumber, julienned or thinly sliced: Adds a refreshing, cool crunch. Seedless varieties are great, or deseed a regular cucumber. About 1 cup.
  • 1 red bell pepper, thinly sliced: Offers a sweet, slightly tangy flavor and a beautiful pop of red. Other colors like yellow or orange work well too. About 1 cup.
  • 1 cup fresh spinach or mixed greens: Packed with nutrients and adds a lovely green layer. Baby spinach is tender and easy to roll.
  • Optional: 1/4 cup crumbled feta cheese or shredded cheddar: For an extra savory, tangy kick. This can be omitted for a vegan version.
  • Optional: A sprinkle of everything bagel seasoning or red pepper flakes: To add an extra layer of flavor and a little spice if desired.

Instructions

  1. Prepare Your Workspace and Vegetables:
    • Lay out a clean cutting board and have all your ingredients prepped and within reach. This makes assembly quick and efficient.
    • Wash all your vegetables thoroughly under cold running water.
    • Peel the carrot. Using a sharp knife or a mandoline slicer, julienne the carrot into thin matchsticks. Alternatively, you can use a box grater to shred it.
    • Peel the cucumber if desired (or leave the skin on for extra nutrients and color). Slice it thinly, then cut the slices into matchsticks (julienne). If using a cucumber with large seeds, you might want to scoop them out first.
    • Core and deseed the red bell pepper. Slice it thinly into strips.
    • If using larger spinach leaves or lettuce, you might want to roughly chop them or tear them into smaller, more manageable pieces for easier rolling.
  2. Warm the Tortillas (Optional but Recommended):
    • Slightly warming the tortillas makes them more pliable and less likely to crack when you roll them.
    • You can warm them one by one in a dry skillet over medium heat for about 15-20 seconds per side, just until softened.
    • Alternatively, wrap the stack of tortillas in a slightly damp paper towel and microwave for 20-30 seconds.
    • Be careful not to overheat, as they can become stiff if cooked too long.
  3. Assemble the Tortilla Rolls:
    • Lay one warmed tortilla flat on your clean work surface.
    • Spread approximately 1/4 cup of hummus evenly over the entire surface of the tortilla, leaving a small (about 1/2-inch) border along one edge. This un-hummus-ed edge will help seal the roll. Think of it like spreading peanut butter on bread – you want good coverage but not so thick that everything oozes out.
    • Arrange a layer of spinach or mixed greens over the hummus. This creates a nice bed for the other veggies.
    • Next, layer on the julienned carrots, cucumber, and red bell pepper strips. Try to distribute them fairly evenly in a strip across the tortilla, a little off-center towards the edge you’ll start rolling from. Avoid overfilling, as this will make rolling difficult and messy.
    • If using, sprinkle the crumbled feta cheese or shredded cheddar over the vegetables.
    • If desired, add a light sprinkle of everything bagel seasoning or red pepper flakes for extra zest.
  4. Roll the Tortillas Tightly:
    • Starting from the edge closest to you (the one with fillings layered nearer to it), tightly roll the tortilla up, like a jelly roll or a cigar. The key here is tightly. A loose roll will fall apart when sliced.
    • As you roll, try to keep the fillings tucked in. When you reach the far edge (the one with the hummus-free border), the hummus from the rest of the tortilla should help it stick and seal.
    • Press gently to secure the seam.
  5. Slice and Serve (or Chill):
    • At this point, you can either slice the roll immediately or wrap it tightly in plastic wrap or beeswax wrap and chill it in the refrigerator for at least 30 minutes. Chilling helps the roll firm up and makes it much easier to slice neatly, especially if you’re aiming for pinwheels.
    • If serving whole, you can simply cut the roll in half diagonally for a nice presentation, like a wrap sandwich.
    • For pinwheels, use a sharp serrated knife for the cleanest cut. Gently saw through the roll, rather than pressing down hard, to avoid squishing it. Slice into 1-inch to 1.5-inch thick rounds. You may want to discard the very ends if they are not as neat.
    • Arrange the pinwheels on a platter or pack them into lunchboxes.
  6. Repeat:
    • Repeat steps 3-5 with the remaining tortillas and fillings until all your Veggie and Hummus Tortilla Rolls are assembled.

Nutrition

  • Serving Size: one normal portion
  • Calories: 380
  • Fat: 18g
  • Fiber: 10g
  • Protein: 12g

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Find it online: https://mealprepedia.com/veggie-and-hummus-tortilla-rolls/