Description
These Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce are a vibrant, nutritious meal perfect for a wholesome lunch or light dinner. Tender roasted beets seasoned with cumin combine beautifully with protein-rich chickpeas, fresh greens, and a creamy, zesty tahini-lemon dressing, all wrapped in whole wheat tortillas for a satisfying, flavorful bite.
Ingredients
Scale
Vegetables & Main
- 2 medium beets, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup shredded lettuce or baby spinach
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh parsley
Spices & Oil
- 1 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
Tahini-Lemon Sauce
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2-3 tbsp water (to thin)
- Salt to taste
Other
- 4 large whole wheat tortillas
Instructions
- Preheat and Roast Beets: Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, ground cumin, salt, and pepper until well coated. Spread them out evenly on a baking sheet and roast for 25-30 minutes, or until the beets are tender when pierced with a fork.
- Prepare Chickpeas: In a bowl, toss the drained chickpeas with a pinch of salt and pepper. Optionally, warm the chickpeas in the oven for 5-7 minutes to enhance their flavor and texture.
- Make Tahini-Lemon Sauce: In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, and salt. Gradually add 2 to 3 tablespoons of water while whisking until the sauce reaches a smooth, drizzle-able consistency.
- Warm Tortillas: Lightly warm the whole wheat tortillas in a dry skillet or microwave to make them pliable and easier to roll.
- Assemble Wraps: Lay out each tortilla and layer with shredded lettuce or baby spinach, shredded carrots, roasted beets, chickpeas, and chopped fresh parsley evenly.
- Add Sauce and Roll: Drizzle the tahini-lemon sauce generously over the layered ingredients. Roll up the tortillas tightly to enclose the filling completely.
- Serve or Store: Serve the wraps immediately for the best texture and flavor, or wrap them tightly in foil or plastic wrap and refrigerate for later enjoyment.
Notes
- You can substitute baby spinach with kale or arugula for a different leafy taste.
- For a spicy twist, add a pinch of cayenne pepper to the roasted beets or the tahini sauce.
- These wraps make great meal prep options and store well in the fridge for up to 2 days.
- To make the wraps vegan-friendly, ensure the tortillas are free from animal products (this recipe is already vegan).
- Adding some crumbled feta or goat cheese can enhance creaminess if dairy is allowed.
