Romaine Lettuce Roll-Ups

When Susie is low on energy, she uses Cris’s hummus to make one of these salad-y roll-ups and then she is ready to rock. 

By Susie Morrison

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Hands-on time: 10   |    Total time: 10   |    Makes: 1 Roll-up


Cutting board
Sharp knife (adult needed)
Measuring Spoons


1 unit large romaine lettuce leaf, washed and dried
1 tablespoon Lemony Hummus
4 unit spinach leaves, washed and dried
1 tablespoon plain low-fat Greek yogurt
2 tablespoon lightly toasted sunflower or pumpkin seeds
2 unit thin tomato slices
1 tablespoon avocado or guacamole
1 tablespoon cooked and cooled (or leftover) brown rice or quinoa


Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Put the romaine leaf on the cutting board. Use the teaspoon to spread the hummus on the leaf.
  2. Put the spinach on top of the hummus.
  3. Use the teaspoon to spread the yogurt over the spinach, then sprinkle with the seeds.
  4. Add the tomato slices, then top with the avocado or guacamole.
  5. Sprinkle the brown rice on top of the avocado.
  6. Roll up the romaine leaf as tightly as possible. Serve right away.