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+ servings
A cream colored, rimmed serving plate holds a whole grain wrap that has been sliced in half crosswise. It's filled with vegetables and legumes.
4.36 from 37 votes

Lentil Tahini Wraps

Author - Gena Hamshaw
Yields: 4 servings


  • 1 cup green, black, or brown lentils (200 g)
  • 3 carrots
  • 1 cup steamed broccoli (or another green, such as raw or steamed kale, spinach, or arugula)
  • 5 tablespoons tahini
  • 2 1/2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic (or 1/4 teaspoon garlic powder)
  • 1/4 cup parsley leaves
  • 1/2 teaspoon fine salt
  • freshly ground black pepper to taste
  • 4 wraps of choice
  • lettuce leaves, tomatoes, cucumber slices, or any other wrap fillings you like


  • Bring a medium sized pot of water to a rolling boil. Add the lentils. Boil the lentils for 25 minutes, or until tender. Drain the lentils and set them aside—you should have about 3 cups.
  • Peel and trim the carrots. Use a food processor to grate them. Switch the grating attachment to the S blade. Place the cooked lentils, broccoli, tahini, lemon juice, garlic, parsley, and salt into the food processor. Pulse about 20-30 times, or until the mixture is broken down significantly, but not pureed. 
  • Taste the lentil mixture. Add freshly ground black pepper to taste. Adjust the salt and lemon juice to your liking. 
  • Pile about 3/4 cup of the lentil mixture into a wrap. Add lettuce leaves and any other fillings you like. Fold in the sides and bottom of the wrap and wrap it up snugly. Slice and serve. Enjoy!