Hummus and veggie roll ups with lettuce, carrots, cucumber, peppers and tomato are a healthy, fresh and colorful vegetarian lunch or snack. They’re great for packing up to take to the pool, lake or beach and can be customized in lots of ways.
We are finishing up a long weekend at the beach for Memorial Day, and it was a blast! The kiddos and I got in some beach time, pool time, boat time, fishing, museums, movies, tennis and more.
So much fun! And I'd be sad to go home, except I'm leaving for a different beach with my girl friends in just a couple days.
Yup, this is pretty much the best start to summer!
OK, let's move along to the food.
As you may know, I’m a hummus lover through and through.
Whether I’m making my own healthy hummus, getting into all the toppings with this Mediterranean layered hummus dip or southwestern hummus, or making hummus pita pizzas with veggies, I’m always enjoying some hummus.
I even use hummus mixed with salsa for a delicious dressing in this chicken quinoa salad.
And last week I shared this chicken and hummus pasta that uses hummus as a sauce for the pasta. I also make chicken hummus bowls for a main meal.
So many ways to love hummus.
And today, I’m all about summertime eating with these hummus and veggie roll-ups.
These colorful, fresh roll-ups are great for a vegetarian lunch or snack. They’re also perfect for picnics and parties.
They’d also be great for packing up for the pool, or a day on the boat or at the lake or the beach.
(Check out my 17 healthy pool dinners post for more ideas for meals that travel well in the summertime.)
These roll-ups are pretty and just perfect for this time of year, when we want to sort-of assemble meals rather than spend a lot of time with recipes and cooking. (I’m not alone in that right??)
Plus, they’re filling with the protein from the hummus but on the lighter side and so healthy.
They’re also vegan as is and they can be made gluten-free if you choose gluten-free tortillas for the roll ups.
So they’re great for a crowd because everyone can enjoy them!
OK, let’s get to fixing.
Now, I’ve got some notes and tips coming up below on how to make hummus and veggie roll ups. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making hummus and veggie roll ups:
- Hummus: Feel free to use your favorite brand of hummus or make your own. You could even try using a flavored hummus, such as roasted red pepper, to change up the flavors in this recipe a bit if you'd like.
- Tortillas: Choose whole wheat, spinach or regular soft flour tortillas to use. (Mine are about 6 inches in diameter for reference.) You can also choose gluten-free if desired.
- Lettuce: Baby spinach is my go-to because I always have it on hand, but you could also use mixed greens, romaine or even shredded lettuce or cabbage.
- Veggies: The recipe below calls for matchstick carrots, cucumber, red bell pepper and chopped tomato. You can definitely add extra veggies or swap some out for your favorites if you would like.
- Servings: You can make as many roll ups as you need using the recipe below. It’s written just as a general guide to making these, rather than specific quantities so you can customize them just like you want.
You can also add extras like avocado or a drizzle of your favorite dressing if you’d like for these roll ups.
Or even add some rotisserie chicken if you want to bump up the protein and don’t need them to be vegetarian. You might also want to check out these chicken roll ups with cream cheese and veggies.
And while I tend to make one or two roll ups for each person to enjoy as lunch, you can also roll these and serve them sliced and cut into smaller pieces to have as little snacks or an appetizer. That’s a great way to serve them to a group.
As mentioned, you can assemble these and then pack them up in a cooler for going to the pool, beach or lake. But they are best enjoyed the same day so they don't get soggy. (However, leftovers may be stored in the refrigerator for up to 2 days.)
Wishing you a happy unofficial start to summer and enjoy!
XO,
Kathryn
Hummus and Veggie Roll Ups
Ingredients
- 6- inch soft flour tortillas (plain, whole wheat, spinach or gluten-free)
- 3-4 tablespoons of hummus per tortilla
- Lettuce (spinach, mixed greens, romaine or shredded)
- Matchstick carrots
- Sliced cucumber spears
- Sliced red bell pepper (or other color)
- Chopped fresh tomato
Instructions
- Spread hummus over the tortilla, almost to the edges.
- Layer the lettuce, carrots, cucumber, bell pepper and tomato in the middle of the tortilla. Repeat with as many tortillas/roll ups you want to make.
- Roll up and enjoy as lunch or roll up and slice to serve as smaller bite-size snacks.
Notes
Nutrition
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