Description
Vibrant roasted beets and chickpeas wrapped in a soft tortilla, drizzled with a creamy and tangy tahini-lemon sauce for a wholesome, flavorful meal.
Ingredients
Scale
- 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
- For the 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
- Preheat oven to 400°F (200°C). Toss diced beets with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a bowl, toss chickpeas with a little salt and pepper; optionally warm them in the oven for 5-7 minutes.
- Prepare the tahini-lemon sauce by whisking together tahini, lemon juice, garlic, and salt. Add water gradually until desired drizzling consistency is reached.
- Warm tortillas slightly to make them pliable.
- Assemble wraps by layering lettuce or spinach, shredded carrots, roasted beets, chickpeas, and chopped parsley.
- Drizzle tahini-lemon sauce over the filling and roll up the tortillas tightly.
- Serve immediately, or wrap tightly and refrigerate for later.
Notes
- Beets can be roasted ahead of time and stored in the fridge.
- Add sliced avocado or feta cheese for extra creaminess.
- For a spicier kick, add a pinch of cayenne to the tahini sauce.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Roasting, Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg