Vegan Spicy Lentil Lavash Wraps with Tahini Drizzle

• •3 cup Red Lentils (rinsed)
• •1 cup Fine Bulgur (or1/4 cup quinoa for gluten-free)
• •2.5 cups Vegetable Broth or Water
• •2 tsp Cumin Powder
• •1 tsp Garlic Powder
• •1 tsp Onion Powder
• •1 tsp Red Pepper Flakes (or to taste, (optional))
• •0.3 cup Fresh Parsley (chopped, for filling)
• •2 piece Green Onions (chopped)
• •1 tsp Salt (or to taste)
• •1 cup Tahini
• •1 cup Water (plus more as needed)
• •1 tbsp Lemon Juice
• •1 clove Fresh Garlic (finely minced or grated)
• •1 tsp Red Pepper Flakes (for sauce, optional)
• •1 tbsp Fresh Parsley (finely chopped, for sauce)
• •5 piece Lavash Wraps (large)
• •2 cup Green Cabbage (shredded)
• •to taste Chili Paste or Sriracha (optional, for serving)

Instructions

1. 1

   **Prepare the Lentil and Bulgur Filling:** In a medium saucepan, combine the rinsed red lentils, fine bulgur (or quinoa), vegetable broth or water, cumin, garlic powder, onion powder, and 1 tsp red pepper flakes. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender and most of the liquid is absorbed.

2. 2

   Once cooked, remove the lentil-bulgur mixture from heat and let it sit covered for 5 minutes. Stir in the 1/4 cup chopped fresh parsley, chopped green onions, and season with salt to taste. The mixture should be somewhat creamy, but not dry. If it feels too dry, add a couple tablespoons of water or olive oil.

3. 3

   **Make the Tahini Dipping Sauce:** While the filling cooks, combine together tahini, 1/3 cup cold water, lemon juice, minced fresh garlic, 1/4 tsp red pepper flakes (if using), and a pinch of salt in a small bowl. Whisk vigorously until smooth and creamy. If the sauce is too thick, gradually add more water, one tablespoon at a time, until it reaches your desired drizzling consistency. Stir in the 1 tbsp chopped fresh parsley.

4. 4

   **Assemble the Wraps:** Lay a lavash wrap flat. Spread a generous amount of the lentil-bulgur filling across the bottom third of the wrap. Top with shredded green cabbage. If desired, drizzle with chili paste or sriracha.

5. 5

   Fold over roll it up tightly from the bottom to create a wrap. Repeat with the remaining lavash wraps and filling.

6. 6

   Serve the lavash wraps either whole or cut in half, with the tahini dipping sauce on the side for dipping or drizzling each bite.

Chef's Tips

• 💡For extra flavor, lightly toast the lavash wraps in a dry pan or on a grill for 1-2 minutes per side before filling.
• 💡The lentil filling can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently or serve at room temperature.
• 💡Adjust the amount of red pepper flakes in both the filling and the sauce to match your preferred level of spiciness.