Whole wheat wrap: 60g (1 large), Lentils (dry): 40g (1/4 cup), Zucchini: 50g (1/2 cup, diced), Bell pepper (red): 50g (1/2 cup, diced), Eggplant: 50g (1/2 cup, diced), Red onion: 30g (1/4 cup, diced), Spinach: 30g (1 cup, fresh), Tahini: 15g (1 tbsp), Lemon juice: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Cumin: 1g (1/4 tsp), Smoked paprika: 1g (1/4 tsp), Olive oil: 10ml (2 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Rinse 40g dry lentils and cook in 120ml water with a pinch of salt for 20-25 minutes until tender but not mushy. Drain any excess water. 2. Preheat oven to 425°F (220°C). 3. Toss 50g diced zucchini, 50g diced bell pepper, 50g diced eggplant, and 30g diced red onion with 5ml olive oil, 1g cumin, 1g smoked paprika, 1g salt, and 1g black pepper. 4. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and lightly browned. 5. In a small bowl, whisk together 15g tahini, 10ml lemon juice, 3g minced garlic, 5ml olive oil, and a pinch of salt and pepper to make a sauce. 6. Warm the 60g whole wheat wrap in a dry skillet for 30 seconds per side or in the microwave for 10-15 seconds. 7. Spread the tahini sauce down the center of the wrap. 8. Layer 30g spinach, cooked lentils, and roasted vegetables on top of the sauce. 9. Fold in the sides of the wrap and roll up tightly. 10. Cut in half diagonally and serve.
