From feastingathome.com

Spicy Lentil Tahini Wraps

4 servings · 30 min prep · 30 min cook

Ingredients

For the lentils

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

For the 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
• cracked pepper
• 1 teaspoon sriracha sauce

For assembly

• 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 x 12-inch tortillas, warmed

Steps

1. Cook 1 cup lentils in a pot of 3 tablespoons water until cooked al-dente. Drain well and season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon olive oil and ½ teaspoon salt to taste.

   30 min

2. While 1 cup lentils are cooking, make tahini sauce. In a small bowl, using a fork or tiny whisk, mix 3 tablespoons tahini paste, 3 tablespoons warm water, 1 tablespoon olive oil, 2 tablespoons lemon juice, 1-2 cloves garlic, ½ teaspoon kosher salt, cracked pepper, and 1 teaspoon sriracha sauce, until creamy.
3. Prep all veggies.
4. When ready to make wraps, heat 4 x 12-inch tortillas over a gas stovetop, set to medium, flipping and turning frequently until tortillas are 3 tablespoons warm and pliable, or toast in a toaster oven. Do not over toast, or they will become tough and hard to roll.
5. Divide 1 cup cooked lentils, ½ cup cilantro, 2 scallions, and veggies and roll up like a small burrito. Cut in half at a diagonal.
6. Serve with the spicy 3 tablespoons tahini 1 teaspoon sauce on the side, spooning it in as you eat.

Nutrition

Per serving

kcal

477

protein

18.4 g

carbs

60.2 g

fat

21.3 g

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