Lentil Tahini Wraps (Printer-Friendly Layout)
Lentils and crisp veggies join a velvety tahini swirl, all tucked in a soft tortilla for a colorful bite.
# Ingredients You'll Need:
→ Lentil Filling
01 -
15 g fresh parsley or cilantro, chopped
02 -
15 ml freshly squeezed lemon juice
03 -
Freshly ground black pepper, to taste
04 -
Salt, to taste
05 -
0.25 teaspoon ground turmeric
06 -
0.5 teaspoon smoked paprika
07 -
1 teaspoon ground cumin
08 -
480 ml low sodium vegetable broth
09 -
180 g brown or green lentils, rinsed
10 -
1 celery stalk, finely diced
11 -
1 medium carrot, finely diced or grated
12 -
2 cloves garlic, minced
13 -
1 medium yellow or white onion, chopped fine
14 -
15 ml extra virgin olive oil
→ Creamy Tahini Dressing (optional)
15 -
Pinch salt
16 -
1 small clove garlic, grated or minced (optional)
17 -
15–30 ml water, just enough to get a pourable texture
18 -
30 ml freshly squeezed lemon juice
19 -
60 g tahini
→ Wrap Assembly
20 -
30 g pickled red onions (optional)
21 -
0.5 small red bell pepper, thinly sliced (optional)
22 -
70 g cucumber, thinly sliced or in small cubes
23 -
150 g cherry tomatoes, cut in halves or quarters
24 -
60 g mixed greens (romaine, spinach, or arugula)
25 -
4–6 big tortillas or your favorite wraps
# Step-by-Step Instructions:
01 -
Chop your onion and throw it into a medium saucepan with olive oil over medium heat. Stir for about 3–4 minutes until it gets soft and kind of see-through.
02 -
Toss in your carrot, celery, and all the garlic. Keep it moving every so often for 5–7 minutes till they all start softening up.
03 -
Pour in those rinsed lentils, add veggie broth, cumin, paprika, and turmeric. Give it all a good stir so everything mixes together.
04 -
Get the pot boiling, then turn the heat to low. Cover and let everything simmer 20–25 minutes—keep an eye so it doesn’t stick, add splash of broth or water if you need. Lentils should be soft and most liquid gone.
05 -
When it’s done, pull the saucepan off the heat. Mix in your lemon juice and the chopped parsley or cilantro. Sprinkle with salt and pepper. Let this chill for a bit so it thickens up.
06 -
Grab a little bowl and whisk together tahini, lemon juice, pinch of salt, and garlic if you like. Slowly add water, keep whisking till it’s smooth and easy to pour. Taste and tweak as you want.
07 -
Warm up your wraps gently. You can use a dry pan, quick zap in the microwave, or an oven—whatever works best for you.
08 -
Spread out a tortilla. Put down some greens, heap on about half to three-quarters cup (120–180 ml) of lentil mix. Add tomatoes, cucumber, bell pepper, and pickled onions if you want. Drizzle with tahini dressing.
09 -
Fold in the edges and roll up tight from the bottom. Slice in half if you’re feeling fancy and eat up right away.
# Extra Tips and Tricks:
01 -
Letting the lentil mix sit for a few minutes helps soak up leftover liquid—it’ll be way less messy to build your wraps.
02 -
Go for either brown or green lentils only—red ones just turn mushy.
03 -
If you want to skip gluten, choose tortillas that say gluten-free.