Place the 3 oz fine bulgur in a bowl and pour 1 cup boiling water over it. Cover and let stand 15 minutes until tender and water is absorbed. Drain any excess liquid if present and fluff with a fork.

Combine chopped parsley, mint, diced tomatoes, and sliced green onions in a mixing bowl. Add the fluffed bulgur.

Whisk together 4 tbs olive oil, 3 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper; pour over the bulgur-parsley mixture and toss thoroughly. Taste and adjust salt/lemon. Refrigerate while preparing other components so flavors meld (at least 15 minutes).

Tempeh

Slice 8 oz tempeh into 1/4-inch strips or small cubes for filling.

Whisk together 2 tbs soy sauce, 1 tbs maple syrup, 1 tsp smoked paprika, 1 minced garlic clove and 1/4 tsp red pepper flakes. Marinate tempeh in this mixture for 10–15 minutes.

Heat 1 tbs olive oil in a skillet over medium-high heat. Add marinated tempeh and sear 3–4 minutes per side until golden and slightly crisp. Remove from heat and let cool slightly.

Cheese & Hummus Preparation

Slice fresh mozzarella into 1/4-inch rounds; drain on paper towels to remove excess moisture. Slice Riviera/provolone as needed.

If hummus is thick, stir in 1–2 tbs water or olive oil to loosen to a spreadable consistency.

Wrap Assembly

Lay one whole wheat tortilla flat on a clean work surface. For all wraps, leave about a 1/2-inch border around the edge to prevent overflow.

Tabbouleh - Cheese (Fresh Mozzarella) wrap

Spread a thin smear (about 1 tbs) of mayonnaise or yogurt if using. Add a layer of mixed greens (about 1/3 cup), spoon ~1/4 cup tabbouleh down the center, top with 3 oz sliced fresh mozzarella (divide mozzarella evenly across 4 wraps), season lightly with pepper. Fold sides in and roll tightly from one edge. Repeat to make 4 full wraps.

Tabbouleh - Hummus wrap

Spread 2 tbs hummus evenly down the center of a tortilla, add 1/3 cup mixed greens and ~1/4 cup tabbouleh. Add a few thin cucumber slices if using. Fold sides in and roll tightly. Make 4 full wraps.

Tempeh - Riviera (Cheese) wrap

On the third variety, spread a light layer of hummus or mayo (optional), add 1/3 cup mixed greens, 2–3 oz seared tempeh per wrap (divide evenly), and top with 1.5 oz sliced Riviera/provolone cheese. Fold and roll tightly to make 4 full wraps.

Press each wrap gently to seal. If desired, brush a little olive oil on the outside and warm in a dry skillet or panini press for 1–2 minutes per side until warmed and slightly golden (optional).

Using a sharp serrated knife, cut each full wrap into thirds on a diagonal to produce 12 thirds total (3 varieties × 4 thirds each). Arrange on a tray with the cut-side up so fillings are visible.

Serving & Storage

Serve immediately or cover tightly with plastic wrap and refrigerate up to 24 hours. If making ahead, keep tabbouleh slightly drier to prevent soggy wraps and add any toasted finishing step just before serving.

Label each third or group them by variety (Tabbouleh-Cheese, Tabbouleh-Hummus, Tempeh-Riviera) for easy service.