top of page
  • Payton Pinsky

Lentil Wraps with Tahini Dressing | Vegan Lunch Idea

I am trying to find ways to incorporate lentil's into my diet more. They are high in protein and packed with so many good nutrients. These lentil wraps are perfect to prep at the start of your week as a quick grab for lunches for your busy work days. The Tahini dressing adds the perfect flavor and the cucumber tomato salad gives it a nice crunch. Let's get cooking!

Ingredients: 1 Cup Dry Lentils

2 Cups Water

2 1/2 Tbs Tomato Paste

1 Small Cucumber

1 Roma Tomato

Olive Oil

2 Scallions

Parsley (fresh or dry)

Red Pepper Flakes



1 Tbs Garlic

Salt and Pepper

Tortilla Shells (I use organic, whole wheat shells)

Tahini Dressing:

3 Tbs Tahini

Lemon Juice

Minced Garlic

Salt and Pepper


  1. Cook lentil's according to package. 1 cup of lentils to 2 cups of water. Bring water to a boil than simmer for about 35 minutes, until fully cooked.

  2. While lentil's are cooking, prepare your cucumber and tomato salad. I prepped this in it's own bowl to add to my wrap when ready. Cut tomato, cucumber and scallions and add to a medium bowl. Toss in olive oil, salt, pepper, and parsley. Cover and set in your fridge for later use.

  3. Prep your Tahini dressing by mixing all ingredients together in an air-tight container to also use throughout the week when ready to eat. Start with a small drop of water and continue adding more until desired consistency is met. The water will absorb into the tahini resulting in a thicker sauce. Just add more water in when ready to use if you prefer a thinner sauce.

  4. When lentils are done cooking, add in tomato paste, garlic, and all seasonings. Mix until well combined. Store in an airtight container if eating at a later date, otherwise piece together your wrap and enjoy!

* Can be eaten warmed up in a wrap or served cold.

5 views0 comments

Recent Posts

See All
Post: Blog2_Post
bottom of page