Description
These Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce are a vibrant, nutritious vegetarian meal perfect for lunch or a light dinner. Roasted beets seasoned with cumin are combined with protein-packed chickpeas, fresh vegetables, and a creamy, tangy tahini-lemon sauce, all wrapped in wholesome whole wheat tortillas. Easy to prepare and packed with flavor, these wraps offer a delightful blend of textures and nutrients in every bite.
Ingredients
Scale
Roasted Beet & Chickpea Filling
- 2 medium beets, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
- 4 large whole wheat tortillas
- 1 cup shredded lettuce or baby spinach
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh parsley
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
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Toss the diced beets with olive oil, ground cumin, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until the beets are tender and slightly caramelized.
- Prepare Chickpeas: While the beets roast, place the drained and rinsed chickpeas in a bowl. Season with a pinch of salt and pepper. Optionally, warm them in the oven for 5-7 minutes to enhance their flavor and texture.
- Make the Tahini-Lemon Sauce: In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, and salt. Gradually add water 1 tablespoon at a time until the sauce reaches a smooth, drizzling consistency.
- Warm Tortillas: Slightly warm the whole wheat tortillas in a dry skillet or microwave to make them more pliable and easy to roll.
- Assemble the Wraps: Lay each warmed tortilla flat. Layer on shredded lettuce or baby spinach, shredded carrots, the roasted beets, seasoned chickpeas, and chopped fresh parsley.
- Add Sauce and Roll: Drizzle the tahini-lemon sauce evenly over the filling. Roll up each tortilla tightly, folding in the sides to secure the filling.
- Serve: Serve the wraps immediately for best freshness or wrap tightly in foil or plastic wrap and refrigerate for later enjoyment.
Notes
- Beets can also be roasted ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan option, this recipe is already suitable; ensure the tortillas are vegan-friendly.
- Add a squeeze of extra lemon juice or a sprinkle of red pepper flakes for added tang or heat.
- Whole wheat tortillas add fiber but you can substitute with gluten-free wraps if needed.
- To add more protein, consider adding crumbled feta or grilled chicken if not vegetarian.
