Lemon Beet Tahini Wraps
15 ounces plain sliced beets (pre-cooked like LoveBeets or cooked fresh)
1/2 cup Soom Premium or Organic Tahini
4 Tbsp lemon juice
1 Tbsp minced garlic
1 tsp sea salt
1/4 tsp paprika
15 ounce can of chickpeas, drained; crumbled tempeh; or plant-based meat of choice*
1/2 cup hearts of palm, chopped finely
8 ounces crumbled feta
1/4 cup chopped parsley
1/4 tsp sea salt
¼ tsp pepper
2 cups fresh spinach or arugula
1 avocado, sliced
extra Soom Premium or Organic Tahini for drizzling (optional)
4 lavash wraps or wraps or tortillas of choice
Lemon Beet Tahini Spread
For the Wraps
For the beet spread: Drain and rinse beets and place in a high powered blender. Add remaining ingredients and blend until smooth. Stop to scrape down the canister once. Taste and adjust for more salt or lemon juice if needed. Place in a bowl and chill in the fridge.
To prepare the wraps: In a large bowl, toss chickpeas (or protein of choice), hearts of
palm, crumbled feta, parsley, sea salt, and pepper. Mix until fully combined.
To assemble: Place a lavash wrap onto a plate and spread with a 3-4 Tbsp of beet spread. Place 1/4 cup of the chickpea mixture onto the middle of the wrap. Top with a handful of fresh spinach or arugula and avocado slices. Fold up the wraps like a burrito, folding in the ends to keep the filling from falling out. Slice in half and repeat with remaining wraps. Serve with leftover beet spread.
Gluten-Free Option: Use gluten-free wraps with the chickpea filling
Meat Option: *Use shredded rotisserie chicken for the protein base.
Storage: Leftover tahini beet spread will stay fresh in an airtight container or jar in the refrigerator for up to 4 days.
Recipe & Photography: Selena Sharpless of The Nutritious Kitchen