Homemade red pepper paste brings rich, robust flavor to a simple filling packed with protein and whole grain. Choose a whole wheat wrap or lavash to encompass the marvelous mix of fillings for a nutritious sandwich that you’ll be so glad to add to your lunchtime routine.
Ingredients
-
Red Pepper Paste:
- 6 red bell peppers, cored and chopped
- ½ tsp. cayenne pepper
- ½ tsp. salt
Tahini Sauce:
- ¼ cup tahini
- 2 tsp. lemon juice
- 2 tsp. finely chopped parsley
- ¼ tsp. crushed garlic
- ⅛ tsp. red pepper flakes
- ⅛ tsp. salt
- ⅔ cup warm water
Wraps:
- ½ cup red lentils, rinsed
- 2 cups water
- ¾ cup fine grain bulgur
- 2 Tbsp. olive oil
- 1 onion, finely chopped
- 2 tsp. cumin
- 1 tsp. red pepper flakes
- 1 scallion, chopped
- 2 Tbsp. chopped parsley
- ¼ tsp. salt
- 6 sheets lavash, whole wheat
- 2 cups shredded cabbage
Directions
- To make the red pepper paste, combine bell peppers, cayenne pepper, and salt in a food processor and puree until smooth.
- Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a thick paste (1-2 hours).
- While pepper paste is reducing, whisk together all tahini ingredients except warm water. Gradually stir in the warm water until the desired texture is achieved. Set aside.
- Also while the red pepper paste is reducing, combine lentils and water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft (20 minutes).
- Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft (30 minutes).
- While bulgur softens, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent (5-8 minutes). Stir in cumin and red pepper flakes and cook until fragrant (1 minute).
- Stir in onions, scallions, parsley and salt.
- To assemble wraps, spread red pepper paste and lentil mixture along the lavash. Top with cabbage and roll tightly. Slice in half and serve with tahini sauce on the side.
Nutrition Facts
6 servings per container
Serving Size 366 g
| Amount per serving | ||
|---|---|---|
| Calories | 380 | |
| % Daily Value* | ||
| Total Fat 13.5g | 18% | |
| Saturated Fat 2.5g | 13% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 3g | ||
| Monounsaturated Fat 5.5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 620mg | 27% | |
| Total Carbohydrate 55g | 20% | |
| Dietary Fiber 13g | 46% | |
| Total Sugars 6g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 18g | ||
| Protein 13g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 139.8mg | 10% | |
| Iron 4.4mg | 20% | |
| Potassium 690mg | 15% | |
| Vitamin A 207.7mcg | 25% | |
| Vitamin C 167.3mg | 190% | |
| Vitamin E 3mg | 20% | |
| Vitamin K 41.9mcg | 35% | |
| Thiamin 0.3mg | 25% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 3.7mg | 25% | |
| Vitamin B6 0.5mg | 30% | |
| Folate 91mcg | 23% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 0.7mcg | 4% | |
| Chloride 33.1mg | 2% | |
| Pantothenate 0.6mg | 20% | |
| Phosphorus 266mg | 20% | |
| Iodine 1.6mcg | 2% | |
| Magnesium 78.1mg | 20% | |
| Zinc 2.2mg | 20% | |
| Selenium 4.3mcg | 8% | |
| Copper 0.3mg | 35% | |
| Manganese 0.8mg | 30% | |
| Chromium 0mcg | 0% | |
| Molybdenum 8mcg | 20% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Red Bell Pepper, Water, Whole Wheat Lavash Bread (whole Wheat Flour, Water, Unbleached Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Interesterified Soybean Oil, Hydrogenated Soybean Oil, Calcium Propionate, (a Preservative), Salt, Sodium Acid Pyrophosphate, Mono- And Diglycerides, Rice Flour, Sugar, Sodium Bicarbonate, Fumaric Acid, Potassium Sorbate (a Preservative), Cmc Gum, Enzymes, L-cysteine, Sodium Metabisulfite), Cabbage, Onion, Bulgur Wheat, Red Lentils, Tahini (ground Sesame), Olive Oil, Lemon Juice, Parsley, Salt, Cumin, Red Pepper Flakes, Cayenne Pepper, Garlic.
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