White Quinoa Tabbouleh and Hummus Wraps

This recipe was developed by Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used


Yield: 120 wraps

  • 2 lbs. InHarvest White Quinoa
  • 3 qts. cucumber, peeled, seeded and cut into ¼-inch cubes
  • 5 ½ c. parsley, chopped
  • 1 T. garlic clove, minced
  • ⅔ c. olive oil
  • 1 ¼ c. lemon juice
  • 2 T. salt
  • 15 qts. romaine lettuce, chopped
  • 3 ¾ qts. tomato, diced (fresh or canned, drained)
  • 7 ½ qts. hummus
  • 120 tortillas, whole wheat flour, 10-inch


  1. Cook InHarvest White Quinoa according to package instructions.
  2. Spread out on a sheetpan to cool.
  3. Combine cucumber, parsley, garlic, olive oil, lemon juice and salt with the cooled quinoa and mix well.

To assemble wraps:

  1. Spread ¼ c. hummus onto the center of the tortilla in an even layer.
  2. Spread ¼ c. tabbouleh on top of the hummus layer.
  3. Spread ⅛ c. tomato on top of the tabbouleh.
  4. Spread ½ c. romaine lettuce on top as the final layer.
  5. Fold the sides of the tortilla in over the filling.
  6. Fold the bottom flap of the tortilla up to the center of the filling.
  7. Holding the sides in place, roll the tortilla up from the bottom all the way to the top.
  8. Cut wrap in half and serve or store in a tightly sealed container under refrigeration until ready to serve.