#tahinitoppings

[framichielin]

These Spicy Quinoa-Lentil Wraps are a delicious and nutritious vegan meal. Packed with protein and flavor, they are perfect for a quick and satisfying lunch or dinner. The addition of a creamy tahini sauce enhances the overall taste, making this recipe a go-to for plant-based goodness.

Ingredients: 1 cup quinoa, rinsed and cooked. 1/2 cup lentils, cooked. 1 can 15 oz black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1 jalapeo, seeded and finely chopped. 1/4 cup fresh cilantro, chopped. 4 whole wheat or spinach tortillas. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: In a large bowl, combine cooked quinoa, lentils, black beans, cherry tomatoes, red onion, jalapeo, and cilantro. Drizzle olive oil over the mixture and toss until well combined. Season with salt and pepper to taste. Warm the tortillas in a dry skillet or microwave according to package instructions. Spoon the quinoa-lentil mixture onto each tortilla, spreading it evenly. Fold the sides of the tortillas and then roll them up tightly to form wraps. For the tahini sauce, combine 1/2 cup tahini with 2 tablespoons water, 1 tablespoon lemon juice, and a pinch of salt in a small bowl. Stir until smooth. Serve the wraps with a drizzle of tahini sauce on top or on the side. Enjoy your Spicy Quinoa-Lentil Wraps with Tahini Sauce!

Prep Time: 15 minutes

Cook Time: 20 minutes

TAXI SYROS

[stephanierowe-art]

If you want a tasty and healthy alternative to regular falafel wraps, try these Gluten-Free Brown Rice Falafel Wraps. They are very tasty and full of protein because they are made with brown rice and chickpeas. Everything stays together thanks to gluten-free chickpea flour, which makes them great for people who have to watch what they eat. Put them on a plate and top them with tahini sauce and your favorite vegetables.

Ingredients: 2 cups cooked brown rice. 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup chopped fresh cilantro. 1/2 cup chopped fresh parsley. 1/4 cup finely chopped red onion. 3 cloves garlic, minced. 2 tablespoons gluten-free chickpea flour. 2 teaspoons ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon paprika. Salt and pepper to taste. 3 tablespoons olive oil. Gluten-free tortilla wraps. Tahini sauce, for serving. Sliced cucumbers, tomatoes, and lettuce, for filling.

Instructions: Put the cooked brown rice, chickpeas, parsley, cilantro, red onion, garlic, cumin, coriander, paprika, salt, and pepper in a food processor. Pulse the ingredients together until they are well mixed and beginning to stick together, but they still have some texture. Put the falafel patties, which should be about the size of golf balls, on a baking sheet that has been lined with parchment paper. In a pan, heat the olive oil over medium-high heat. While the falafel patties are cooking, make sure they are golden brown and crispy. Take the falafel patties out of the pan and put them on paper towels to drain. Follow the directions on the package to warm up the gluten-free tortilla wraps. Place a lot of tahini sauce on each tortilla, then add a few falafel patties. Finally, add cucumber, tomato, and lettuce slices on top of each wrap. Fold the tortilla's sides in and roll it up tightly. If you need to, use a toothpick to keep it together. Feel free to eat the gluten-free brown rice falafel wraps right away.

Prep Time: 20 minutes

Cook Time: 10 minutes

Maria Lager