These quick and easy roll ups are a great alternative to a sandwich in a school lunchbox. You can make these the night before. Simply leave them wrapped in cling wrap in the fridge and then unwrap and slice in the morning. If you are pressed for time, you can use store bought hummus instead of making your own.
Filling
Hummus
*For Gluten Free: check the products are ‘gluten free’.
*To make Gluten Free: replace mountain bread with a gluten free tortilla.
~ For Nut Free: check the products are ‘nut free’
1. To prepare hummus: add all hummus ingredients to a food processor and blitz until combined. Slowly drizzle more oil in while blending until desired consistency has been achieved.
2. In a medium bowl add boiled eggs, mayonnaise and mustard and mash with a fork.
3. To assemble roll ups: spread 2 tablespoons of hummus on each flatbread.
4. Divide egg mixture evenly across the 4 flatbreads.
5. Add a row of spinach leaves, grated carrot and cucumber strips.
6. Roll each flatbread up tightly and wrap in cling wrap to hold in place until ready to serve.
7. To serve: remove from cling wrap and slice each roll-up into 4 pieces and serve immediately.
Serving suggestions: Spinach can be swapped for other salad leaves such as rocket, lettuce or mixed leaves.
For a different flavour profile try swapping the hummus with one of our flavoured hummus recipes, like roast pumpkin or beetroot hummus.
Homemade hummus could be swapped for a store bought hummus. If using store bought hummus, simply skip step 1.
Storage: Leftover hummus can be stored in an airtight container in the fridge for up to 5 days. Roll ups can be prepared a day ahead. Simply wrap them in cling wrap and store them in the fridge until needed, then remove from cling wrap and slice into pieces.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help peel the eggs, mash the egg mixture, spread the hummus on the flatbread, or even have a go at rolling the flatbread.
When preparing this recipe:
| Serving size: 232g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 1462 | 631 |
| Protein (g) | 13.7 | 5.9 |
| Fat (g) | 18.6 | 8.0 |
| Saturated fat (g) | 3.2 | 1.4 |
| Carbohydrates (g) | 28.2 | 12.2 |
| Sugars (g) | 5.5 | 2.4 |
| Fibre (g) | 7.0 | 3.0 |
| Sodium (mg) | 482 | 208.2 |
Recipe originally published by Queensland Country Women’s Association Country Kitchens, adapted by Health and Wellbeing Queensland.
Healthy Eating
