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Spicy Quinoa-Lentil Wraps with Tahini Sauce Recipe

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★★★★★

4.3 from 54 reviews

These Spicy Quinoa-Lentil Wraps with Tahini Sauce are a nutritious, flavorful, and simple meal perfect for lunch or dinner. Combining protein-packed red lentils and quinoa with fragrant spices, fresh herbs, and a creamy tahini dressing, these wraps offer a satisfying and slightly spicy plant-based option. They can be served as wraps or tacos with fresh greens, chili paste, and optional sliced avocado for added creaminess and texture.

Ingredients

Scale

Quinoa-Lentil Mix

  • 3/4 cup red lentils, sorted and rinsed
  • 1/2 cup quinoa, rinsed
  • 2 1/2 cups water, plus more as needed
  • 2 heaping teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon pink salt, or to taste
  • 1 teaspoon red pepper flakes, optional
  • 2 tablespoons chopped parsley
  • 1 green onion, thinly sliced

Tahini Sauce

  • 1/4 cup tahini
  • 1/3 cup water, plus more as needed
  • Juice of 1/2 lemon (about 1 tablespoon)
  • Pinch of pink salt
  • Pinch of red pepper flakes
  • 1 tablespoon parsley, finely chopped

Wrap Assembly

  • Shredded cabbage or micro greens
  • Lavash bread or corn tortillas (flour tortillas also work)
  • Chili paste or sriracha
  • Sliced avocado, for serving (optional)

Instructions

  1. Prepare the Lentil-Quinoa Mix: In a medium saucepan, combine the water, red lentils, quinoa, cumin, garlic powder, onion powder, pink salt, and red pepper flakes (if using). Bring to a boil, then cover and reduce heat to a simmer. Cook for 20 minutes until the lentils and quinoa are tender and the mixture is creamy. Remove from heat, stir in chopped parsley and sliced green onions, then let it rest for 10 minutes. If the mixture feels too dry, add a couple tablespoons of water to achieve a creamy consistency. Adjust seasoning as desired.
  2. Make the Tahini Sauce: In a small bowl, whisk together tahini, water, lemon juice, pink salt, red pepper flakes, and finely chopped parsley until smooth. Add more water if needed to reach a drizzle-worthy consistency. Set aside.
  3. Assemble the Wraps: Lay a piece of lavash bread flat on a clean surface. Spread about one tablespoon of chili paste or sriracha about 1 1/2 inches from the edge on the first third of the bread vertically, leaving an inch gap on each end. Spoon approximately 1/2 cup of the lentil-quinoa mix over the chili paste, then layer with shredded cabbage or micro greens. Fold the sides over and roll tightly from the chili paste end. Slice the wrap in half and drizzle tahini sauce over each bite when serving.
  4. Assemble as Tacos: Warm your choice of tortillas (corn or flour). Layer them with the lentil-quinoa mixture, micro greens or shredded cabbage, chili paste to taste, tahini sauce, and sliced avocado if desired.
  5. Serve: Enjoy the wraps or tacos warm, chilled, or at room temperature depending on preference.
  6. Store: Wraps can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently or eat cold.

Notes

  • You can adjust the spice level by varying the amount of red pepper flakes and chili paste.
  • Use fresh parsley and green onions for a brighter flavor.
  • If the lentil-quinoa mixture thickens too much upon resting, stir in a little water before assembling.
  • Lavash bread or corn tortillas both work well; choose based on dietary preferences.
  • These wraps are great for meal prep and can be eaten on the go.
  • Add sliced avocado for extra creaminess and healthy fats.
  • For a gluten-free option, use corn tortillas instead of lavash or flour tortillas.

Keywords: quinoa lentil wraps, vegan wraps, spicy lentil wraps, tahini sauce, healthy lunch, plant-based recipe, Mediterranean wraps

Find it online: https://foodiecara.com/spicy-quinoa-lentil-wraps-with-tahini-sauce-recipe/