Whole wheat wrap: 60g (1 large), Lentils (dry): 40g (1/4 cup), Zucchini: 50g (1/3 cup, diced), Bell pepper (red): 50g (1/4 cup, diced), Eggplant: 50g (1/3 cup, diced), Red onion: 30g (1/5 cup, diced), Spinach: 30g (1 cup, fresh), Tahini: 10g (2 tsp), Lemon juice: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Smoked paprika: 0.5g (pinch), Olive oil: 5ml (1 tsp), Salt and black pepper: to taste
1. Cook 40g dry lentils in water according to package instructions, drain and set aside. 2. In a skillet or air fryer (line basket with baking paper), toss 50g zucchini, 50g red bell pepper, 50g eggplant, and 30g red onion with 5ml olive oil, 3g garlic, 0.5g smoked paprika, salt and black pepper, cook for 10-12 minutes until tender and slightly charred. 3. In a bowl, whisk 10g tahini with 5ml lemon juice, a splash of water, salt and black pepper to taste. 4. Warm 60g whole wheat wrap, layer with 30g spinach, cooked lentils, roasted vegetables, and drizzle with tahini sauce. 5. Wrap, slice, and serve.
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