Spicy Quinoa Lentil Wraps with Tahini Sauce
Spicy Quinoa Lentil Wraps with Tahini Sauce they are simple to create, can be created Gluten-Free by using heated corn tortillas and so are fantastic for meal-prep! This so delicious and full of flavour, i really love it!
Calories 465kcal
Ingredients
Lentil Quinoa Mix
- ¾ cup red-lentils, sorted and rinsed
- ½ cup quinoa, rinsed
- 1 tsp red-pepper-flakes (Optional)
- 2 ½ cups water, or more if needed
- 1 tsp garlic-powder
- 1 green-onion, thinly sliced
- 1 tsp onion-powder
- 2 heaping tsp cumin
- 2 tbsp chopped-parsley
- ½ tsp pink-salt, to taste
Spicy Tahini Sauce
- ¼ cup tahini
- ½ cup water, or more if needed
- 1 tbsp parsley, finely chopped
- pinch of red-pepper-flakes
- juice of ½ lemon or 1 tbsp
- pinch of pink-salt
For Serve
- shredded cabbage or micro-greens
- chili-paste or sriracha
- lavash bread or corn-tortillas (flour-tortillas work too)
- sliced avocado, for tacos (Optional)
Instructions
Lentil Quinoa Mix
- In a medium-saucepan, then add the water, lentils, quinoa, cumin, garlic & onion-powder, salt and red-pepper-flakes, bring to a boil, cover & simmer about 20minutes.
- Remove from heat, add chopped-parsley & scallions, let rest for ten minutes. If you feel it is too dry, add a few tbsp of water. Mixture ought to be creamy, not-dry. Add additional spices to flavor.
Tahini sauce
- In a small-bowl whisk together the tahini, lemon, water, salt, red-pepper-flakes and parsley. Put aside.
Assemble Wraps
- Lay lavash bread onto a level surface. Spread a tablespoon or so of chili-paste, roughly 1 ½-inches from the edge onto the initial ⅓ part in the top to base, leaving an inch on either ends.
- Layer with roughly ½ cup lentil and quinoa mixture & cabbage, then fold & roll. Slice in half & serve with a spoonful of tahini-sauce on every bite.
For Tacos
- Warm tortillas, layer with lentil and quinoa mixture, micro-greens or cabbage, then add chili-paste & tahini dressing to taste and sliced avocado.
- Serve warm, chilled or at room temperature.
For Store
- Wraps can be kept in the fridge for up to 3-4 days, in a covered container.
Notes
Lentil and quinoa blend makes approximately 3 cups. Refrigerate for up to a week or freeze for more.
Don't hesitate to utilize all of cabbage, or some other greens which you enjoy.
If you do not have quinoa available it's still possible to pull this together employing all lentils. 1 cup lentils into 2 ¼ cups water. If utilizing brown/green lentils, cook at least 40 minutes.
Tahini-sauce makes about ¾ cup. Store in the fridge for up to a week. It is good on salads, roasted or steamed veggies too! Should you would rather the sauce to be thicker, then use less water or add more tahini.