Serves 4 | 25 minutes
For the lentils
1 cup caviar black or pardina brown lentils
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon olive oil
Salt to taste
For the sauce
2 tablespoons tahini paste
3 tablespoons warm water
2 tablespoons fresh lemon juice
1 to 2 garlic cloves finely minced
1/2 teaspoon kosher salt
cracked pepper, to taste
1 teaspoon Sriracha sauce
For the wraps
1 1/2 cups shredded cabbage
1 1/2 cups shredded carrots
3 cups chopped cilantro and scallions
1/2 avocado, sliced (optional)
2 tablespoons toasted sunflower or pumpkin seeds (optional)
4 (12-inch) tortillas, warmed
Cook lentils in a pot of water until cooked al dente. Drain well and season with cumin, coriander, olive oil, and salt to taste.
While lentils are cooking, make tahini sauce. In a small bowl, using a fork or tiny whisk, mix tahini paste, warm water, lemon juice, garlic, salt, pepper, and Sriracha sauce, until creamy.
Prep all veggies.
When ready to make wraps, heat tortillas over a gas stovetop, set to medium, flipping and turning frequently until tortillas are warm and pliable (or toast in a toaster oven). Do not over-toast, or they will become tough and hard to roll.
Divide lentils, cilantro, scallions, cabbage, carrots, avocado and seeds if you choose, among the tortillas and roll up like a small burrito. Cut in half at a diagonal. Serve with the spicy tahini sauce on the side, spooning it in as you eat.