Tortilla Roll-Ups with Lentils and Spinach

These tasty finger foods get their Moroccan flavor from ras el hanout, a classic North African spice blend of cumin, ginger, cinnamon, and other spices that you may have tasted in chickpea stews or tagines. Look for it in the supermarket spice aisle, or make your own.

By Darshana Thacker Wendel,


  • ½ medium onion, cut into ¼-inch dice (1 cup)
  • 6 small cloves garlic, minced
  • 1 teaspoon ras el hanout spice blend
  • 1 15-ounce can lentils, rinsed and drained (1½ cups)
  • 1 tablespoon lemon juice
  • Sea salt and freshly ground black pepper, to taste
  • 3 8-inch whole wheat tortillas
  • 2 cups fresh spinach
  • 1 cup store-bought oil-free hummus


  • In a skillet, combine onion, garlic, and ras el hanout. Add ¼ cup water and sauté 10 minutes, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  • Add lentils and lemon juice, and cook for 3 to 4 minutes more to develop flavors. Season with salt and pepper. Remove from heat and let cool for a few minutes.
  • Meanwhile, wrap the tortillas in a damp paper towel and heat in the microwave for 30 seconds (or heat tortillas one at a time over a gas burner for 30 seconds, quickly wrapping them in the damp paper towel to keep warm).
  • To assemble roll-ups, place one warmed tortilla on a flat surface. Spread 2 to 3 tablespoons hummus evenly on tortilla, completely covering one side. Spread an even layer of spinach leaves over the hummus, leaving 1 inch clear from tortilla’s edges. Spread ⅓ cup of lentil mixture evenly over spinach. Roll up tortilla snugly, and transfer to a platter. Repeat with the remaining tortillas and toppers.
  • Just before serving, trim both ends of each roll-up so you have a clean log shape. Slice each log into 5 pinwheels about 1¼ inches thick.

Comments (7)

(5 from 3 votes)

Recipe Rating

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Joanne Gillespie

Easy to find an online recipe for the spice mixture, delicious but mine tended to fall apart.....still yummy

Linda E Brown

Cedars makes an oil and fat free hummus. It‘s very tasty. I find it in Hannaford stores in the Northeast.

Maureen Levin

Where do you get the ras el hanout spice


Sprouts. Where they have seasonings that u can buy by amounts.


There’s a “make your own” link.


The Spice House (Naperville, IL) sells one. Also, this one rocks:

Sandra Todoroff

I thought this was really good. I did not have a can of lentil but I did have a cup of red dried lentil. So I simmered the lentil in small amount of water with a bit of ham base for flavor. And, I steamed my spinach so it was slightly wilted. I can not find oil free humus so I used what I had which was, Garden Fresh Gourmet, Lemon Za'Atar hummus. Heated the tortillas in a dry skillet to warm them. Let me tell one in my family asked what was in this and they cleaned their plates, skillets and not a speck was leftover. Five stars to the chef!!! This is a keeper. Easy peasy too!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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