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lentil wrap recipe

Lentil Wraps

  • Author: Feasting at Home | Sylvia Fountaine
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4 1x
  • Category: Lunch, lunch idea, wrop
  • Method: stove top
  • Cuisine: American
  • Diet: Vegan


Lentil  Wraps with avocado, carrots, cabbage and the tastiest spicy tahini sauce. Vegan and Delicious!


Units 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
  • 1/2 teaspoon kosher salt
  • cracked pepper
  • 1 teaspoon sriracha sauce

Wrap ingredients:

  • 1 1/2 cups shredded cabbage
  • 1 1/2 cups shredded carrots
  • 3 cups greens- baby spinach, kale, arugula
  • 1/2 cup cilantro
  • 2 scallions, sliced
  • 12 avocados, sliced
  • 4 x 12-inch tortillas, warmed


  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.


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


  • Serving Size: 1 wrap
  • Calories: 477
  • Sugar: 5.6 g
  • Sodium: 847.4 mg
  • Fat: 21.3 g
  • Saturated Fat: 3 g
  • Carbohydrates: 60.2 g
  • Fiber: 14.3 g
  • Protein: 18.4 g
  • Cholesterol: 0 mg

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