Spicy Lentil Tahini Wrap with avocado, carrots, cabbage, and the tastiest Sriracha Tahini Sauce. Vegan and Delicious! 

Spicy Lentil Tahini Wrap with avocado, carrots, cabbage and the tastiest Sriracha Tahini Sauce. Vegan and Delicious! #lentilwrap

This vegan Lentil Wrap with Spicy Tahini Sauce is packed full of fresh healthy ingredients, perfect for a quick easy lunch on the go. If going gluten-free, opt for gluten-free brown rice tortillas or turn the whole thing into a hearty salad, served over a bed of greens or quinoa. The sriracha-spiked tahini sauce will make all the healthy crunchy veggies beyond palatable.

Add avocado and sunflower seeds for extra heft. Lentils can be cooked ahead and refrigerated (or try sprouting them) along with all the prepped veggies.  Then right before work, roll them up with the spicy tahini sauce served on the side. The lentil wrap will stay fresh, crunchy and delicious.

Best of all, these are fully customizable, so personalize them by using whatever veggies you like– and if lentils are not your thing, sub chickpeas or black beans.  The secret here is in the sauce. Enjoy clean, healthy protein and energy all day.

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For a fun healthy twist…lentils can also be sprouted and eaten raw for added nutrients. Or cook up a batch of tiny black caviar lentils…in 20 minutes flat.

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I’m a huge fan of these locally grown Palouse lentils… by Pacific Northwest Farmers  Co-op. Look for them locally in the bulk section of your grocery store.

Pacific Northwest Farmers Co-op's "black caviar" lentils

Freeze perfectly ripe avocados!! Thaw...and they are still perfectly ripe! | www.feastingathome.com

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Creamy Tahini Sauce gets a little kick with sriracha sauce.

A little tip about tortillas: Make sure to lightly toast or warm the tortilla…it makes them much more soft and pliable, becoming much easier to roll, and removes some of the bitterness.

The easiest way is right over your gas burner, over medium flame. Just place one directly on the burner grate, flipping and turning for 30 seconds or so….  or lightly toast in a toaster oven. But be careful…don’t over toast, or it will become tough and then harder to roll. Just toast enough to warm it and make it pliable.

Also, be sure to drain the lentils very well before seasoning.

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Spicy Lentil Tahini Wrap...vegan and GF | www.feastingathome.comSpicy Lentil Tahini Wrap with avocado, carrots, cabbage and the tastiest Sriracha Tahini Sauce. Vegan and Delicious! #lentilwrapSpicy Lentil Tahini Wrap with avocado, carrots, cabbage and the tastiest Sriracha Tahini Sauce. Vegan and Delicious! #lentilwrap

Hope you enjoy these Vegan lentil wraps- let me know how you like them in the comments below.

Have a joy-filled week!

xoxo

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Spicy Lentil Wraps with Tahini Sauce | www.feastingathome.com

Spicy Lentil Tahini Wrap

  • Author: Feasting at Home
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4 1x
  • Category: Lunch recipe
  • Method: assembled
  • Cuisine: Middle Eastern

Description

Spicy Lentil Tahini Wrap with avocado, carrots, cabbage and the tastiest Sriracha Tahini Sauce. Vegan and Delicious!


Ingredients

Scale

Spicy Tahini Sauce:

  • 3 Tablespoons tahini paste
  • 3  Tablespoons warm water, more to loosen
  • 1 tablespoon olive oil
  • 2 Tablespoons fresh lemon juice
  • 12 garlic cloves finely minced
  • ½ teaspoon kosher salt
  • cracked pepper
  • 1 teaspoon sriracha sauce

Wrap ingredients:

  • 1 ½ Cups shredded cabbage
  • 1 ½ Cups shredded carrots
  • 3 C chopped cilantro and scallions
  • 2 Tablespoons toasted sunflower ( or pumpkin seeds) – optional
  • 1 avocado, sliced
  • 4 x 12-inch tortillas, warmed

Instructions

  1. Cook lentils in a pot of water until cooked al-dente. Drain well and season with cumin, coriander olive oil and salt to taste.
  2. 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.
  3. Prep all veggies.
  4. When ready to make wraps, heat tortillas over a gas stovetop, 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.
  5. Divide lentils, cilantro, scallions, and veggies and roll up like a small burrito, Cut in half at a diagonal.
  6. Serve with the spicy tahini sauce on the side, spooning it in as you eat.

Notes

These can be made ahead ( night before) for mid-week lunches!


Nutrition

  • Serving Size: 1 wrap
  • Calories: 381
  • Sugar: 4.5g
  • Sodium: 387 mg
  • Fat: 13.9 grams
  • Saturated Fat: 2.1
  • Carbohydrates: 43.5
  • Fiber: 12.1
  • Protein: 18.4
  • Cholesterol: 0

Keywords: lentil wraps, vegan lentil wraps, vegan lentil burritos, vegan lentil recipes,

 

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Comments

    1. These were sprouted grain tortillas- but it was so long ago I can’t remember the brand.

  1. I made this recipe for my family. Everyone absolutely loved it. I will definitely make this one again.

  2. Incredible, would highly suggest not skipping the toasted pumpkin seeds they tasted incredible in it.

  3. I’d recommend anyone making the sauce to omit the water or add the water at the end to the desired texture. I made the whole thing and the end product was like very loose salad dressing. Tasted good, but had to simmer on the stove to reduce it so it thickened to sauce consistency.

  4. Perfect for a packed lunch to take to work. I work in the service industry where we don’t always get breaks, so this is perfect to go drizzle the tahini on and eat quickly/keep me energized. So yummy!

  5. The spicy tahini sauce is my new “go-to” sauce. It’s tangy, spicy, garlicky and the tahini is not over powering. It’s also good over rice, salad greens and meat. Thanks for sharing!!!

  6. Made this recipe tonight. It can only be described as an Amazing Flavor Explosion. Thankfully, we had no guests, because I have to confess that when I was done I licked my plate; it was so good! Enjoyed this dinner with a glass of red wine and afterwards entered into a dreamlike state that I love after a great meal. Thanks for this wonderful recipe.

  7. I love this recipe and have made it several times, but yesterday I had crisped up some chickpeas in the oven, so I substituted them for the lentils. Turned out just as good and the crispness of the chickpeas added just the right amount of texture. Perfect easy dinner!

  8. This looks quite amazing. I can’t wait to try it. At first I thought that was black rice. It’s not easy to find sprouted anything where I am around Houston, TX. I personally grew up with putting mung bean sprouts on my salads. They used to be everywhere! I struggle to find them now but to imagine the sprouted lentil is another thing. Good to know I could buy the black caviar lentils here. It took me forever to find red lentils years back when I started cutting out a great deal of meat. I think I’m going to try those with this and see how it goes. I also love all the home made sauces and spices you make but they sure take me more time. I have tahini already. I wonder if I could add in the flavor as you did and it work out similar.

  9. The recipe doesn’t state how much olive oil to use for the sauce. I used 2 Tbs. but am wondering if that’s the right amount.

  10. I just tried these and i am so in love!! I used black beans instead because i didnt have any lentils. I personally didnt like how runny the sauce ended up, so next time i will add less water. It was so delicious nonetheless. Ill be doing this all the time!!

  11. I love making burritos than freezing them to pull out when rushing out the door or when I don’t want to cook. Does avocado that is already cut freeze well when assembled in a wrap?

    1. That’s a great question…and I’m not sure! I wonder if it would turn brown when exposed to air? If you try it…let me know!

  12. This wrap looks and sounds delicious ♡ I am a huge fan of lentils (and avocado, carrots, cabbage, sriracha, tahini….) gorgeous photography as well! I’ll definately be making this for lunch soon! Thanks for sharing! 🙂

  13. Love that tip for avocados. No problem using up avocados in this house but I always have to rush to use the last one before it goes bad. Now I’m going to pop it in the freezer 🙂

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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