Description
These Spicy Quinoa Lentil Wraps with Creamy Tahini Sauce offer a nutritious and flavorful vegetarian meal, combining protein-rich red lentils and gluten-free quinoa with warming spices and fresh herbs. Wrapped in soft lavash bread or corn tortillas and complemented by a zesty tahini sauce, these wraps are perfect for a quick, wholesome lunch or dinner.
Ingredients
Scale
For the Lentil and Quinoa Filling
- 3/4 cup red lentils
- 1/2 cup quinoa
- 2 1/2 cups water (for cooking)
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pink salt
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped parsley
- 1 green onion, sliced thin
For the Creamy Tahini Sauce
- 1/4 cup tahini
- 1/3 cup water (to thin out)
- 1/2 lemon, juiced
- Pinch of pink salt
- Pinch of red pepper flakes
- 1 tablespoon parsley, finely chopped (for garnish)
For Assembly
- Shredded cabbage or micro greens
- Lavash bread or corn tortillas
- Chili paste or sriracha (optional, for heat)
- Sliced avocado (optional, for topping)
Instructions
- Cook the Lentils and Quinoa: In a medium saucepan, combine 2 1/2 cups water, red lentils, quinoa, cumin, garlic powder, onion powder, pink salt, and red pepper flakes. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and let simmer for 20 minutes, or until the lentils and quinoa are tender and the water is absorbed.
- Mix in Fresh Herbs and Rest: Remove the saucepan from heat. Stir in the chopped parsley and sliced green onions. Let the mixture rest for 10 minutes, allowing the flavors to meld and excess moisture to distribute. If the mixture seems too dry, add a little water to reach desired consistency.
- Prepare the Tahini Sauce: In a small bowl, whisk together the tahini, 1/3 cup water, lemon juice, pink salt, red pepper flakes, and finely chopped parsley until smooth and creamy. Adjust seasoning as needed for brightness and spice.
- Assemble the Wraps: Lay lavash bread flat on a clean surface. Optionally spread a thin layer of chili paste or sriracha for added heat. Layer a generous amount of the lentil and quinoa mixture followed by shredded cabbage or micro greens. Fold and roll the lavash tightly to enclose the filling.
- Alternative Assembly with Tortillas: If using corn tortillas, warm them lightly. Layer with the lentil mixture, micro greens, chili paste or sriracha if desired, tahini dressing, and sliced avocado. Fold or roll as preferred.
- Serve: Drizzle additional tahini sauce over the wraps for extra creaminess and flavor. Serve immediately to enjoy the contrast of warm filling and fresh toppings.
Notes
- Adjust red pepper flakes according to preferred spice level.
- Use gluten-free corn tortillas to keep the recipe gluten-free.
- Optional avocado adds healthy fats and creaminess.
- Leftover filling can be refrigerated for up to 3 days.
- For a nut-free version, substitute tahini with sunflower seed butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: spicy quinoa lentil wraps, tahini sauce, vegetarian wraps, gluten-free wraps, healthy wraps, Mediterranean recipes, lentil recipes, quinoa recipes
