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One wholewheat wrap with lentil salad and hummus, cut into two.
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5 from 4 votes

Lentil Tahini Salad Wrap Recipe

High-protein Lentil Salad Wraps are the perfect vegan lunch or dinner. High in iron and fiber, budget-friendly, and great for meal prep. Oil-free.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Vegan
Servings: 5 wraps
Calories: 410kcal


  • 1 cup dry brown lentils or green
  • 1 cucumber small dice
  • ½ cup fresh parsley roughly chopped
  • ½ cup mint leaves chopped
  • 2 green onions green and light green parts only, thinly sliced

For the dressing:

  • cup tahini
  • 1 ½ tablespoons tamari preferably low sodium
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup
  • 1 teaspoon fresh lemon juice plus more as needed
  • 2 small garlic cloves
  • Salt & freshly ground black pepper to taste

For serving:

  • 5 soft tortillas or toasted pita bread
  • ¾ cup hummus or preferred sandwich spread


  • Cook the lentils: Rinse the lentils. Add them to a small saucepan with water to cover by about 2 inches high. Bring the water to a boil over medium-high heat before reducing the heat. Simmer the lentils for about 15 minutes, or until al dente. Drain the lentils and set aside to cool. (You can make the lentils beforehand and refrigerate for up to 4 days, or until you are ready to make the salad.)
  • Make the dressing: Meanwhile, add the tahini, tamari, balsamic vinegar, Dijon,maple syrup, lemon juice, and 3 tablespoons water to a medium bowl. Grate the garlic into the bowl using a microplane or fine grater. Mix well to combine. Add more water as needed until the desired consistency.
  • Combine the ingredients: In a large bowl, combine the lentils, cucumber, parsley, mint, and green onions. Add the desired amount of dressing. Mix gently until fully incorporated. Add salt, pepper, and lemon juice to taste.
  • Make the wraps: Place about 2 tablespoons hummus along the center of the tortilla. Top with the desired amount of lentil salad, and wrap.



  • Cook the lentils until al dente. Do not overcook or they will be mushy in the salad.
  • You can make the lentils beforehand and refrigerate for up to 4 days, or until you are ready to make the salad.
  • Substitutions:
  • Green onion - diced red onion
  • Fresh herbs - cilantro, dill, basil
  • Cucumber - chopped bell pepper, sliced radishes, jicama
  • For serving: serve this recipe as a salad, or turn it into a wrap. Both are delicious.


Calories: 410kcal | Carbohydrates: 52g | Protein: 19g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 390mg | Potassium: 748mg | Fiber: 17g | Sugar: 4g | Vitamin A: 826IU | Vitamin C: 15mg | Calcium: 140mg | Iron: 7mg