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!
Spicy Tahini Sauce
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.