Red lentil and bulgur wraps with a tahini slaw
Vegan wraps filled with spicy red lentil and bulgur mix topped with a tangy vegetable slaw
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 6 wraps
For the filling
- 1/2 cup red lentils, rinsed
- 3/4 cup fine bulgur
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp paprika
- 1 1/2 tsp red pepper flakes
- 1 medium onion, finely diced
- 1 green onion, chopped
- 2 tbsp flat leaf parsley, chopped
- 1/2 tsp salt
- pepper, to taste
For the tahini slaw
- 1/2 cup grated green cabbage
- 1/2 cup grated carrot
- 1/4 cup chopped fresh parsley
- 1/3 cup tahini
- 1 and 1/2 lemons, juiced
- 2 cloves garlic, finely chopped
- 3 - 4 tbsp water
- 1/2 tsp red chili flakes
- 1/2 tsp salt
To assemble wraps
- 6 large tortilla wraps
- 6 tbsp prepared hot pepper spread see note
To make the filling
In a medium sized pot add 2 cups water and the rinsed red lentils. Stir well, and bring to a boil. Reduce heat to medium and cover the pot. Boil lentils for approximately 20 minutes until they are soft.
Remove the pot from the heat and stir in the bulgur. Mix well and cover the pot for approximately 30 minutes until all of the water has been absorbed.
Meanwhile, in a medium sized pan heat the olive oil. Add the cumin, paprika, red pepper flakes and the chopped onions. Cook for approximately 5 minutes over medium heat until the onions are soft and translucent.
Stir the onion mixture, including the cooking oil, into the bulgur and lentil mixture. Add the parsley, green onions, salt and pepper and mix well. Allow to cool completely.
To make the tahini slaw
In a medium sized bowl combine the grated cabbage, carrots and parsley. Mix well.
In a smaller bowl make the tahini dressing. Combine the tahini, lemon juice, garlic, water, red pepper flakes and salt. Mix well with a wire whisk or a fork.
Pour the dressing over the vegetable mixture and toss to coat.
To assemble the wraps
Spread 1 tablespoon of prepared hot pepper spread along one side of the tortilla wrap. Top with 1/6 of the lentil mixture and 1/6 of the coleslaw. Wrap your tortilla by first folding in the sides and then rolling to enclose the filling.
To serve, cut your tortilla wrap in half with a sharp knife.