Lentil Wraps Recipe

Ingredients

Lentils

• 1 cup dry lentils
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon olive oil
• salt to taste

Spicy Tahini Sauce

• 3 tablespoons tahini paste
• 3 tablespoons warm water, more to loosen
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1 clove garlic, finely minced
• 0.5 teaspoon kosher salt
• cracked pepper
• 1 teaspoon sriracha sauce

Wrap Fillings

• 1.5 cups shredded cabbage
• 1.5 cups shredded carrots
• 3 cups greens (baby spinach, kale, or arugula)
• 0.5 cup cilantro
• 2 scallions, sliced
• 2 avocados, sliced
• 4 12-inch tortillas, warmed

Instructions

Prepare the Lentils

1. Cook lentils in a pot of water until cooked al-dente. Drain well and season with cumin, coriander, olive oil, and salt to taste.

Make the Tahini Sauce

1. While lentils are cooking, make the tahini sauce. In a small bowl, using a fork or tiny whisk, mix tahini paste, warm water, olive oil, lemon juice, garlic, salt, pepper, and sriracha sauce until creamy.

Assemble the Wraps

1. Prep all veggies.
2. When ready to make wraps, heat tortillas over a gas stovetop set to medium, flipping and turning frequently until tortillas are warm and pliable, or toast in a toaster oven. Do not over toast, or they will become tough and hard to roll.
3. Divide lentils, cilantro, scallions, and veggies among the tortillas and roll up like a small burrito. Cut in half at a diagonal.
4. Serve with the spicy tahini sauce on the side, spooning it in as you eat.

Notes

• For extra protein, add some chickpeas or hemp seeds to the filling.
• The tahini sauce can be made ahead and stored in the refrigerator for up to a week.
• Brown or green lentils work best for this recipe as they hold their shape well.