Recipe: Spicy Lentil Wraps with Tahini Sauce

updated Jan 29, 2020
Post Image
Credit: Emily Han
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Emily Han)

Let’s get this out of the way: This Trader Joe’s-inspired recipe won’t save you time. If you’re accustomed to running into TJ’s and grabbing their prepackaged Spicy Lentil Wrap (with Spicy Tahini Sauce!), then the chopping, boiling, and whisking required to make it at home might seem like more than you care to take on. But it’s such a worthy endeavor.

Quite frankly, this homemade wrap is so vibrant and flavorful that I don’t think I can ever eat the store-bought version again. Luckily, much of it can be prepared ahead of time, so the wraps are still fairly easy to assemble in the end.

Although I tend to avoid prepackaged meals, I must admit that Trader Joe’s Spicy Lentil Wrap has become a mainstay of my weekend hiking trip lunches. I feel guilty about buying a premade sandwich housed in plastic … and then I throw all qualms aside as I polish off the vegan lentil- and bulgur-filled wrap with tahini sauce. It’s pleasantly spicy and zingy, and pretty nutritious as far as packaged foods go. Could I make a homemade version that was just as tasty?

(Image credit: Emily Han)

While working on my own recipe, I realized that the filling is basically an Armenian lentil kufta (which is usually served in sort of a meatball form). I played around with some traditional recipes to create a filling of nutty red lentils and bulgur, spiced up with cumin, red pepper, and onions. This is rolled up in a sheet of lavash (I use whole wheat), along with crunchy shredded cabbage and gorgeous red pepper paste.

Again, I consulted some Armenian recipes to make the paste. Traditionally, making red pepper paste requires days of sun drying, but this simplified version just involves simmering red bell peppers and cayenne on the stovetop. (You might want to make more of this; the sweet, lightly spicy condiment is amazing with eggs, soup, and other sandwiches.) Alternatively, you can use store-bought pepper paste, which is often sold in Middle Eastern markets.

(Image credit: Emily Han)

Finally, the tahini sauce – my version is more lemony and less salty than TJ’s, but I think that’s a good thing. Used as a dipping sauce for the wrap, it makes this meal even more dynamic and fun to eat.

My partner, who instigated the creation of this recipe, confirmed in a taste test that my version beat the store-bought one in a landslide. I expected the two to be fairly similar, but when tasted side-by-side, the flavors and textures of the homemade wrap were so much more lively. It’s truly worth the extra time and effort!

(Image credit: Emily Han)

Spicy Lentil Wraps with Tahini Sauce

Makes 6 wraps

Nutritional Info

Ingredients

For the red pepper paste (makes about 3/4 cup):

  • 6

    medium red bell peppers, cored and chopped

  • 1/2 teaspoon

    cayenne pepper

  • 1 teaspoon

    kosher salt

  • Olive oil to cover (if refrigerating)

For the lentil filling:

  • 1/2 cup

    red lentils, rinsed

  • 3/4 cup

    fine grain (#1) bulgur

  • 2 tablespoons

    olive oil

  • 1

    medium onion, finely chopped

  • 2 teaspoons

    ground cumin

  • 1 teaspoon

    red pepper flakes

  • 1

    scallion, chopped

  • 2 tablespoons

    chopped flat-leaf parsley

  • 1/2 teaspoon

    kosher salt

For the tahini dipping sauce (makes 3/4 cup):

  • 1/4 cup

    tahini

  • 2 teaspoons

    lemon juice

  • 2 teaspoons

    finely chopped parsley

  • 1/4 teaspoon

    crushed garlic

  • 1/8 teaspoon

    red pepper flakes

  • 1/8 teaspoon

    kosher salt

To assemble the wraps:

  • 6

    (approximately 9x12-inch) sheets lavash, white or whole wheat

  • 2 cups

    shredded cabbage

Instructions

Show Images
  1. To make the red pepper paste: Combine bell peppers, cayenne pepper, and salt in a food processor and puree. Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours. Let cool before using. To store, pack the paste into a jar, pour enough olive oil on top to cover, and refrigerate.

  2. To make the lentil filling: Combine lentils and 2 cups of water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes. Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.

  3. Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.

  4. Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. Let cool before using to make wraps. (If you want a smoother texture closer to the Trader Joe's version, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.

  5. To make the tahini dipping sauce: Place all ingredients in a small bowl with 2/3 cup of warm water, and mix with a fork until well combined. Gradually stir in small amounts of additional warm water until the desired consistency is achieved.

  6. To assemble the wraps: Lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.

  7. To serve, cut each wrap in half and serve with tahini sauce on the side.

Recipe Notes

You can substitute store-bought red pepper paste or mild harissa for the homemade version in this recipe.