Roasted Beet & Chickpea Wraps with Creamy Tahini-Lemon Sauce — easy to follow and packed with flavor:
🌯 Roasted Beet & Chickpea Wraps with Creamy Tahini-Lemon Sauce
📝 Ingredients:
For the Wrap Filling:
2 medium beets, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
Salt and pepper to taste
4 large whole wheat or spinach wraps
1 cup mixed greens (spinach, arugula, or lettuce)
Fresh parsley, chopped (for garnish)
For the Tahini-Lemon Sauce:
1/2 cup tahini
1 lemon, juiced
2 tablespoons water (more if needed)
1 garlic clove, minced
1 tablespoon maple syrup or honey
Salt to taste
🔥 Instructions:
STEP 1: Roast the Beets & Chickpeas
Preheat Oven: Preheat your oven to 400°F (200°C).
Toss Ingredients: In a bowl, combine diced beets and chickpeas with olive oil, salt, and pepper. Toss until well coated.
Roast: Spread the mixture evenly on a baking sheet. Roast for 25–30 minutes, stirring halfway through, until beets are tender and lightly caramelized.
STEP 2: Make the Tahini-Lemon Sauce
In a small bowl, whisk together:
1/2 cup tahini
Juice of 1 lemon
1 minced garlic clove
1 tbsp maple syrup or honey
2 tbsp water (add more for desired consistency)
Season with salt to taste and mix until smooth and creamy.
STEP 3: Assemble the Wraps
On each wrap, layer:
A handful of mixed greens
A generous scoop of roasted beet & chickpea mixture
Drizzle with the tahini-lemon sauce.
Fold in the sides and roll the wrap tightly from bottom to top.
STEP 4: Serve
Slice wraps in half if desired.
Garnish with chopped fresh parsley and serve immediately!
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
🍽️ Servings: 4 wraps
This wrap is protein-packed, fiber-rich, and bursting with flavor — perfect for a healthy lunch or light dinner.