Veggie Rolls

  • recipe image cover
  • recipe image cover
  • recipe image cover





1. Spread the hummus thinly on the tortillas. Add the carrots and lettuce. Roll up each tortilla and secure with 5 evenly placed toothpicks. Slice into 5 individual rolls per tortilla (one toothpick
per roll).

2. Serve Veggies in a Blanket immediately or cover tightly and store in the refrigerator for several hours. Prior to serving, bring the rolls to room temperature for the best flavor. Do not store the rolls longer than 1 day, as the tortillas and lettuce will become soggy.

Variation: Add thin sticks of cucumber or red bell pepper before rolling.

Recipe Source: The Cancer Survivor’s Guide by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.,


1 cup low-fat hummus or bean spread
8 whole wheat tortillas
4 carrots, grated
8 leaves lettuce, 1 cup baby spinach, or 5 ounces alfalfa or bean sprouts