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creamy tahini lentil wraps

Creamy Tahini Lentil Wraps

Simple, easy and pantry-friendly wraps filled with creamy tahini lentils and fresh veggies. The perfect lunch or light dinner that takes less than 30 minutes to make.

Course Main Course
Keyword pantry-friendly, tahini lentil wraps, vegan
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people
Author Taavi Moore


  • 1 cup dry, brown lentils
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ yellow onion, thinly sliced
  • 1 tsp whole cumin seeds
  • 1 tsp ground coriander seeds
  • ½ tsp ground ginger
  • ¼ tsp pepper
  • Pinch of red pepper flakes
  • 4 tsp tahini
  • ½ tsp salt
  • 3 tbsp chopped, sun-dried tomatoes
  • ½ tsp lemon zest


  • 5-6 tortillas
  • 1 cup chopped tomatoes
  • 2 cups chopped greens such as spinach or kale
  • ¼ cup chopped, fresh cilantro


  1. Rinse and drain lentils thoroughly. Add to a pot along with vegetable broth and bay leaves. Bring to a low boil, then reduce heat to medium. Cover and simmer for 20 minutes until lentils are soft and cooked. Set aside.

  2. To a large skillet, heat 1 tbsp of olive oil over medium heat. Add garlic, onion, and a pinch of salt. Cook for 4-5 minutes. until soft and translucent. Add cumin seeds, coriander, ginger, pepper, and red pepper flakes. Cook for an additional minute to allow spices to toast.

  3. Use a slotted spoon to transfer lentils into the skillet. Stir and cook for 5 minutes to allow lentils to soak up all the aromatics and spices. Stir in tahini and sun-dried tomatoes. Adjust taste with salt if needed. Just before serving, add in lemon zest.

  4. Spoon a bit of the lentil mixture into a tortilla. Add in preferred toppings, such as chopped tomato, greens, and fresh cilantro. Drizzle over a bit of tahini and a squeeze of lemon.