Total Time
15mins
Prep 15 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Hummus: In food processor, finely chop parsley and chick-peas.
  2. Add tahini, lemon juice, sesame seeds, water, oil, salt, cumin, coriander and pepper; pure until smooth.
  3. Mix in garlic. [Hummus can be refrigerated in airtight container for up to 3 days.] Spread 1/3 cup hummus over each tortilla; sprinkle cucumber, tomato and green onion evenly over each.
  4. Sprinkle each with about 1 Tbsp alfalfa.
  5. Fold bottom of tortilla up about 1 inch; roll side tightly into centre, then roll other side into centre. Wrap each bundle tightly in plastic wrap.

Reviews

(1)
Most Helpful

This was delicious! Even my husband enjoyed it. It is great as a wrap sandwich and the leftovers are great as a dip.

Rica Brock August 05, 2002

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