If you are a fan of Trader Joe’s spicy lentil wraps, you will LOVE these Spicy Quinoa-Lentil Wraps with tahini sauce! They’re easy to make, can be made gluten-free by using warmed corn tortillas, and are great for meal prep!
Seeing that I eat this all the time, I’ve been wanting to do my own version of Trader Joe’s 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 could be gluten-free. Using quinoa seemed the perfect replacement!
After trying a few batches with, and without quinoa, the quinoa was a keeper as it had the preferred texture. The mix is full of flavor, 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 made her a wrap with the lavash and mine with corn tortillas and we both were happy campers!
Ingredients You’ll Need
Quinoa and lentils are simmered with spices until tender. Then wrapped or folded with cabbage and chili paste creating a terrific, well-balanced, savory and spicy vegan lentil wrap served with tahini sauce on the side.
Here is everything you will need:
- Red lentils
- Quinoa – white or tri-color
- Garlic powder
- Onion powder
- Red pepper flakes
- Green onion
- Tahini – make your own homemade tahini or use store bought.
- Cabbage – use pre-shredded cabbage for ease.
- Lavash bread or corn tortillas – use corn tortillas for a gluten-free meal.
- Chili paste or sriracha – I use and recommend the Huy Fong, Garlic Chili Paste or their plain Chili Paste. They can be found in the Asian section of your local markets.
- Salt + pepper
How To Make Lentil & Quinoa Wraps
- Make the quinoa + lentil filling. In a small pan, add the lentils, quinoa, water, cumin, garlic and onion powder, red pepper flakes and salt, bring to boil, cover, reduce heat and simmer for 20 minutes. Remove the lid, stir in parsley and green onion, let rest 10 minutes.
- Make the spicy tahini sauce. byIn a small jar or bowl, whisk together the tahini, water, lemon, red pepper flakes and parsley. Sauce is meant to be on the thin side, but can be thickened by using less water or adding a tad more tahini.
Tip: Not only can this tahini sauce be used as a drizzle for each bite. It can also double as a salad dressing, or drizzle on steamed or roasted vegetables!
- Assemble the wraps. Lay the lavash on a flat surface, add a thin layer of chili paste (leaving 1 inch on both ends), top with quinoa-lentil filling and shredded cabbage, and roll. If using corn tortillas, fill the center with filling, top with cabbage and chili paste, fold like a taco.
How To Store
Refrigerator: Wraps can be stored in containers and kept in the fridge for up to 3 – 4 days. If keeping the lentil filling separate, it will keep for 5 – 6 days, in a covered container. Dressing will also keep for 5 – 6 days, just give a good stir before using.
Freezer: The lentil filling is freezer friendly and can be stored in the freezer for up to 2 months. To freeze, let cool completely and store in multi-use freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. Let thaw before reheating on the stove or in the microwave. You can also freeze larger portions in large ziplock bags.
These Quinoa-Lentil Wraps are great alone, but do well with a side salad or soup for an even heartier meal. A few of my favorite options include:
- Hearty Lentil Soup
- Smoky Lentil & Quinoa Soup (another TJ’s inspired recipe)
- Hummus with veggie sticks
- Quinoa Tabbouleh
- Kale, Date & Almond Salad
More Easy Vegan Lunch Recipes
- Vegan Tuna Salad Sandwich
- White Flatbread Pizza with Zucchini
- Cranberry Walnut Chickpea Salad Sandwich
- Favorite Summer Vegetable Sandwich
- Smoky Lentil & Quinoa Soup
If you try this spicy lentil wrap recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
SPICY QUINOA-LENTIL WRAPS + TAHINI SAUCE
These Trader Joe’s inspired spicy lentil wraps with tahini sauce are easy to make, can be made gluten-free by using warmed corn tortillas, and are great for meal prep!
- Prep Time: 10 min
- Cook Time: 20
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Entree
- Cuisine: Vegan
- 3/4 cup red lentils, sorted and rinsed
- 1/2 cup quinoa, rinsed
- 2 1/2 cups water, + more as needed
- 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 green onion, thinly 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 parsley, finely chopped
- shredded cabbage or micro greens
- lavash bread or corn tortillas (flour tortillas work too)
- chili paste or sriracha
- sliced avocado, for tacos (optional)
Lentil-Quinoa Mix: In a medium saucepan, add the water, lentils, quinoa, cumin, garlic & onion powder, salt and red pepper flakes, bring to a boil, 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.
Tahini sauce: In a small bowl, whisk together the tahini, water, lemon, salt, red pepper flakes and parsley. Set aside.
Assemble wraps: Lay 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 1/2 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.
Serve warm, chilled or at room temperature.
Store: Wraps can be stored in the refrigerator for up to 3 – 4 days, in a covered container.
Feel free to use all cabbage, or any greens that you like.
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 the refrigerator for up to a week. It’s great on salads, steamed or roasted vegetables too! If you prefer the sauce to be thicker, use less water or add more tahini.
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 minutes.
Updated: Spicy Lentil Wraps was originally published in April 2014. It has been updated with new photos and helpful tips in January 2020.