You may be familiar with the Spicy Lentil Wraps from Trader Joe’s. They are 1 of 4 vegan wraps available at the moment, the other’s being a Veggie Wrap, Falafel Wrap and Eggplant Wrap. I love all of these wraps with the Spicy Lentil Wrap and Falafel Wrap being my favorites.
Out of them all, the Spicy Lentil Wrap has the highest protein amount with 14 grams and is the one I usually grab for. Lentils are an excellent addition to your diet. Not only are they a great source of protein but also fiber, vitamin B and a few essential trace minerals your body needs to function well, all of this with very low fat.
If you have a local Trader Joe’s near you, check out the lentil wrap and the other wraps too. A few other favorite grab-n-go items I love at Trader Joe’s are the Lentil Soup with Ancient Grains, Black Bean and Corn Enchilada’s, Tofu Spring Rolls and a few various salads.
Let’s get on with the recipe!
Spicy Lentil & Quinoa Wraps
I’ve been wanting to do my own version of their Spicy Lentil Wrap and finally got around to it!
To create this recipe, I started with the ingredient list using lentils and bulgur wheat but really wanted to create a recipe that was gluten-free. After sharing my testing on Instagram, someone suggested that I use quinoa. Brilliant idea!
After trying a few batches with, and without quinoa, the quinoa was a keeper as it had the preferred texture. The mix is super versatile, easy to put together and can be stored in the fridge for up to a week or frozen if needed.
I’m very happy to say that even my ‘picky eater’ daughter loved this. I actually made her a wrap using flour tortillas with no greens, only avocado, which she ate it with no complaints. That is something of a miracle around here as we tend to be very different eaters!
As for the tahini sauce and chili paste, the sauce is pretty straight forward and is meant to be on the thin side. It can be used as a drizzle for each bite. It can also double as a salad dressing, or drizzled on steamed or roasted vegetables!
The Trader Joe’s chili paste uses a recipe that is made up of red pepper flakes that I just didn’t get around to recreating, maybe I’ll come back to it later, but rather decided to use ready made chili paste that I’ve been loving lately. I use and recommend the Huy Fong, Garlic Chili Paste or their plain Chili Paste. You can find it in the Asian section of your grocery store or bought online.
Make yourself a wrap using lavash bread or go gluten-free using warmed corn tortillas for tacos. Both are super hearty and filling!Print
SPICY LENTIL & QUINOA WRAPS + SPICY TAHINI SAUCE
If you’re a fan of the Trader Joe’s lentil wraps, you will love these! Easy to make and very versatile. Go gluten free by using warmed corn tortillas.
- Prep Time: 10 min
- Cook Time: 20
- Total Time: 30 minutes
- Yield: Serves 4 - 6
- Category: Entree
- Cuisine: Vegan
Lentil & Quinoa Mix
- 3/4 cup red lentils, sorted and rinsed
- 1/2 cup quinoa, rinsed
- 2 1/2 cups water, + more as needed
- 1 tablespoon grapeseed oil, optional
- 2 heaping teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pink salt, or to taste
- 1 teaspoon red pepper flakes, optional
- 2 tablespoons chopped parsley
- 1 scallion, sliced
Spicy Tahini Sauce
- 1/4 cup tahini
- 1/2 cup water, + more as needed
- juice of 1/2 lemon or 1 tablespoon
- pinch of pink salt
- pinch of red pepper flakes
- 1 tablespoon finely chopped parsley
- shredded cabbage or micro greens
- lavash bread or corn tortillas (flour tortillas work too)
- chili paste or sriracha (may fav chili paste)
- sliced avocado, for tacos (optional)
In a medium sauce pan, bring water, lentils, quinoa and oil to a boil, reduce heat to low, add in cumin, garlic & onion powder, salt and optional red pepper flakes, stir to combine, cover and simmer for 20 minutes. Remove from heat, add in chopped parsley and scallions, let rest for 10 minutes. If you feel it’s too dry, add a couple tablespoons of water. Mixture should be creamy, not dry. Add extra spices to taste.
While lentil & quinoa mix is cooking, combine all the ingredients for the sauce in a small bowl. Set aside.
For the wrap, lay your lavash bread on a flat surface. Spread a tablespoon or so of chili paste about 1 1/2 inches from the edge on the first 1/3 portion from top to bottom, leaving an inch on both ends. Layer with about 1/4 cup lentil & quinoa mix and cabbage, fold over and roll. Slice in half and serve with a drizzle of tahini sauce on each bite.
For tacos, warm your tortillas, layer with lentil & quinoa mix, micro greens or cabbage, add chili paste and tahini dressing to taste and sliced avocado.
Feel free to use all cabbage, or any greens that you like. I have used micro greens here because I had them on hand and for variation.
Lentil & quinoa mix makes about 3 cups. Refrigerate for up to a week or freeze for longer.
Tahini sauce makes about 3/4 cup. Store in refrigerator for up to a week. Great on salads, steamed or roasted vegetables too! If you prefer it to be thicker, use less water.
If you don’t have quinoa available you can still pull this together using all lentils. 1 cup lentils to 2 1/4 cups water. If using brown/green lentils, cook at least 40-45 minutes.