Lentil Wrap
Ingredients
The lentil mixture
-
1
cup
dry lentils
-
1
teaspoon
cumin
-
1
teaspoon
coriander
-
1
teaspoon
olive oil
-
to taste
salt
The spicy tahini sauce
-
3
tablespoons
tahini paste
-
3
tablespoons
warm water
-
1
tablespoon
olive oil
-
2
tablespoons
fresh lemon juice
-
1–2
cloves
garlic, finely minced
-
½
teaspoon
kosher salt
-
to taste
cracked pepper
-
1
teaspoon
sriracha sauce
The wrap ingredients
-
1½
cups
shredded cabbage
-
1½
cups
shredded carrots
-
3
cups
greens (baby spinach, kale, arugula)
-
½
cup
cilantro
-
2
scallions
sliced
-
1–2
avocados, sliced
-
4
12-inch
tortillas, warmed
Instructions
- Cook lentils in a pot of salted water until tender, then drain and season with cumin, coriander, olive oil, and salt.
- While the lentils are cooking, prepare the tahini sauce by mixing tahini paste, warm water, olive oil, lemon juice, garlic, salt, pepper, and sriracha until creamy.
- Shred the cabbage and carrots, and slice the avocado.
- Warm the tortillas over a stovetop or in a toaster oven until pliable.
- Layer the lentils, cilantro, scallions, and veggies on the tortillas, then roll them up like burritos.
- Cut in half and serve with the spicy tahini sauce on the side.
Nutrition Facts (estimated)
Servings
4
Calories
477
Total fat
21.3g
Total carbohydrates
60.2g
Total protein
18.4g
Sodium
847.4mg
Cholesterol
0mg
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