Spicy Lentil Tahini Wrap

• Produce

  • 1/2 Avocado
  • 1 1/2 cups Cabbage
  • 1 1/2 cups Carrots
  • 3 cup Cilantro and scallions
  • 1 tsp Coriander
  • 1 Garlic cloves
  • 1 cup Lentils, dry

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1 tsp Sriracha sauce
  • 2 tbsp Tahini paste

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1 Pepper, Cracked
  • 1 Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 3 tbsp Water

• Other

  • 2 Tablespoons toasted sunflower ( or pumpkin seeds - optional
  • 4 X 12 inch tortillas, warmed

Found on feastingathome.com

Description

Ingredients

• 1 cup dry lentils
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon olive oil
• salt to taste
• ---
• 2 Tablespoons tahini paste
• 3 Tablespoons warm water
• 2 Tablespoons fresh lemon juice
• 1-2 garlic cloves finely minced
• ½ teaspoon kosher salt
• cracked pepper
• 1 teaspoon sriracha sauce
• ---
• 1 ½ Cups shredded cabbage
• 1 ½ Cups shredded carrots
• 3 C chopped cilantro and scallions
• 2 Tablespoons toasted sunflower ( or pumpkin seeds) - optional
• ½ Sliced avocado ( optional)
• 4 x 12 inch tortillas, warmed

Directions

• Cook lentils in a pot of water until cooked al-dente. Drain well and season with cumin, coriander olive oil and salt to taste.
• While lentils are cooking, make tahini sauce. In a small bowl, using a fork or tiny whisk, mix tahini paste, warm water, olive oil, lemon juice, garlic, salt pepper, and sriracha sauce, until creamy.
• Prep all veggies.
• When ready to make wraps, heat tortillas over a gas stove top, set to medium, flipping and turning frequently until tortillas are warm and pliable, or toast in a toaster oven. Do not over toast, or they will become tough and hard to roll. Dived lentils, cilantro, scallions, and veggies and roll up like a small burrito, Cut in half at a diagonal. Serve with the spicy tahini sauce on the side, spooning it in as you eat.

Nutrition