How To Make Tabbouleh Wrap

Tabbouleh Wrap

We easily conceive that any food wrapped with something is already good. It somewhat excites us what’s beneath those wraps even though we already know. And the simplicity, a mere constituent of convenience built with eat-with-your-bare-hands character that made these recipes a common favorite. This Tabbouleh Wrap is one great example. Well, you’ve already tried our mouth-watering quinoa tabbouleh recipe. Just in a goodness of flatbread and super tasty hummus to complete its Middle-eastern form.

How To Make Tabbouleh Wrap

Preparation Times:

  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35

Tabbouleh Wrap


  • Saucepan
  • Large bowl


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 pint cherry tomatoes, cut in half
  • 1 red pepper, diced
  • 1 cucumber, seeded and diced
  • 1/2 cup mint leaves, chopped
  • 1/4 cup extra virgin olive oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 2/3 cup parsley, chopped
  • Salt and pepper
  • 2 tbsp lemon juice
  • Pita, tortilla wraps or any wrap of your choice


  1. Bring quinoa and water to a boil in a medium saucepan over high heat. Cover and simmer for 15-20 minutes, until the water is absorbed. Remove from heat and fluff the quinoa with a fork.
  2. Let the quinoa cool, then toss in the rest of your ingredients in a large bowl except the dressing.
  3. Whisk together the lemon juice, olive oil, salt and pepper. Toss until evenly coated.
  4. Add more olive oil, salt or pepper, and/or vinegar to taste.
  5. Chill the salad to let the flavors blend together.
  6. Place pitas on a work surface. Spread each pita with hummus. Spread quinoa tabbouleh mixture in center. Fold both edges over filling. Roll up and serve immediately.

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