Description
These Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce offer a flavorful and nutritious meal, combining tender roasted beets and spiced chickpeas wrapped in whole wheat tortillas with fresh vegetables and a creamy, tangy tahini-lemon dressing. Perfect for a wholesome lunch or light dinner, this vegan and gluten-free recipe balances hearty textures with vibrant flavors.
Ingredients
Scale
Roasted Beets & Chickpeas
- 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
Wrap & Veggies
- 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, cumin, salt, and pepper thoroughly to coat. Spread them in a single layer on a baking sheet and roast for 25-30 minutes until the beets are tender and slightly caramelized.
- Prepare Chickpeas: In a bowl, season the drained chickpeas with salt and pepper. For extra warmth and texture, optionally place them in the oven for 5-7 minutes alongside the beets.
- Make the Tahini-Lemon Sauce: Whisk together tahini, fresh lemon juice, minced garlic, and salt until smooth. Gradually add water, one tablespoon at a time, knocking until the sauce reaches a drizzle-able consistency.
- Warm the Tortillas: Gently warm the whole wheat tortillas to make them pliable and easier to roll without cracking.
- Assemble the Wraps: Lay out the warmed tortillas and layer each with shredded lettuce or spinach, shredded carrots, the roasted beets, chickpeas, and chopped fresh parsley.
- Drizzle and Roll: Generously drizzle the prepared tahini-lemon sauce over the layered fillings and tightly roll each tortilla to enclose the ingredients.
- Serve or Store: Serve the wraps immediately for the freshest taste, or wrap them tightly in foil or plastic wrap and refrigerate for later enjoyment.
Notes
- Beets can be roasted a day ahead to save time; store in an airtight container in the refrigerator.
- You can substitute baby spinach for shredded lettuce based on preference.
- Adjust the thickness of the tahini sauce by adding more or less water as desired.
- For extra protein, add crumbled feta or grilled chicken if not vegan.
- These wraps can be served cold or slightly warmed depending on preference.
