Ingredients

• Ingredients Scale 1x2x3x Lentil-Quinoa Mix 3/4 cup red lentils, sorted and rinsed 1/2 cup quinoa, rinsed 2 1/2 cups water, + more as needed 2 heaping teaspoons cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon pink salt, or to taste 1 teaspoon red pepper flakes, optional 2 tablespoons chopped parsley 1 green onion, thinly sliced Spicy Tahini Sauce 1/4 cup tahini 1/2 cup water, + more as needed juice of 1/2 lemon or 1 tablespoon pinch of pink salt pinch of red pepper flakes 1 tablespoon parsley, finely chopped to serve shredded cabbage or micro greens lavash bread or corn tortillas (flour tortillas work too) chili paste or sriracha sliced avocado, for tacos (optional)

Preparation

• Instructions Lentil-Quinoa Mix: In a medium saucepan, add the water, lentils, quinoa, cumin, garlic & onion powder, salt and red pepper flakes, bring to a boil, cover and simmer for 20 minutes. Remove from heat, add in chopped parsley and scallions, let rest for 10 minutes. If you feel it’s too dry, add a couple tablespoons of water. Mixture should be creamy, not dry. Add extra spices to taste. Tahini sauce: In a small bowl, whisk together the tahini, water, lemon, salt, red pepper flakes and parsley. Set aside. Assemble wraps: Lay lavash bread on a flat surface. Spread a tablespoon or so of chili paste, about 1 1/2 inches from the edge on the first 1/3 portion from top to bottom, leaving an inch on both ends. Layer with about 1/2 cup lentil & quinoa mix and cabbage, fold over and roll. Slice in half and serve with a drizzle of tahini sauce on each bite. For tacos, warm your tortillas, layer with lentil & quinoa mix, micro greens or cabbage, add chili paste and tahini dressing to taste and sliced avocado. Serve warm, chilled or at room temperature. Store: Wraps can be stored in the refrigerator for up to 3 – 4 days, in a covered container.