Spicy Lentil Wraps with Red Pepper Paste and Tahini Sauce

Number of Servings: 6 (366 g)
Active Time: 1 hour 30 min.
Total Time: 1 hour 30 min.
Spicy Lentil Wraps with Red Pepper Paste and Tahini Sauce

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.


  • 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


    • 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


  1. To make the red pepper paste, combine bell peppers, cayenne pepper, and salt in a food processor and puree until smooth.
  2. Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a thick paste (1-2 hours).
  3. 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.
  4. 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).
  5. Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft (30 minutes).
  6. 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).
  7. Stir in onions, scallions, parsley and salt.
  8. 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.


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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