Description
These Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce are a flavorful and nutritious meal option. The combination of roasted beets, mashed chickpeas, fresh vegetables, and a creamy tahini-lemon sauce wrapped in a whole wheat or gluten-free wrap makes for a satisfying and delicious dish.
Ingredients
Scale
For the Roasted Beets:
- 2 medium beets (peeled and cut into wedges)
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Chickpeas:
- 1 (15-ounce) can chickpeas (drained and rinsed)
- 1 tablespoon lemon juice
- 1/4 teaspoon smoked paprika
- 1 cup shredded carrots
- 1 cup baby spinach or arugula
- 1/4 small red onion (thinly sliced)
- 4 large whole wheat or gluten-free wraps
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon maple syrup or honey
- 1 small garlic clove (minced)
- 2–4 tablespoons water (to thin)
- Salt to taste
For the Tahini-Lemon Sauce:
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C).
- Roast the beets: Toss the beet wedges with olive oil, cumin, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender.
- Prepare the chickpeas: Mash chickpeas with lemon juice, smoked paprika, salt, and pepper.
- Make the sauce: Whisk together tahini, lemon juice, olive oil, maple syrup, garlic, and salt. Thin with water.
- Assemble the wraps: Layer wraps with spinach, carrots, mashed chickpeas, roasted beets, and red onion. Drizzle with tahini-lemon sauce. Roll and serve.
Notes
- These wraps are great for meal prep—store components separately and assemble when ready to eat.
- For added crunch, include sliced cucumber or toasted seeds.
- The tahini-lemon sauce doubles as a salad dressing or dip.
Nutrition
- Serving Size: 1 wrap
- Calories: 340
- Sugar: 7g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
