Mediterranean lentil veggie wraps with lemon tahini sauce and hummus make for a protein-rich lunch or supper.

Mediterranean Lentil Veggie Wraps [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time



For the Marinated Lemony Lentils:

  • 1 cup dry French green or black lentils
  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, diced
  • 3 cloves of garlic, minced
  • 1/4 teaspoon each sea salt, freshly ground black pepper, and chili flakes
  • 1 tablespoon capers
  • 1/4 cup finely chopped sun-dried tomatoes
  • Zest of 1 organic lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup each chopped fresh parsley and mint

For the Roasted Vegetables:

  • 2 medium sweet potatoes, peeled and chopped into 1/2-inch cubes
  • 1 large bunch broccoli, chopped into florets
  • 1 red bell pepper, roughly chopped
  • 1 tablespoon extra virgin olive oil
  • Fine sea salt and freshly ground black pepper

For the Lemon Tahini Sauce:

  • 1/2 cup tahini
  • 1/3 cup freshly squeezed lemon juice
  • 2 medium cloves of garlic
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper
  • 1/4 cup nutritional yeast
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon pure maple syrup
  • 1/3 cup water

For the Mint Hummus:

  • 1 batch of hummus plus 1/2 cup fresh mint leaves
  • 4 large whole grain tortillas
  • 4 cups fresh spinach


  1. Cook the lentils: Rinse the lentils through a fine mesh sieve and place them in a medium saucepan. Cover with a couple inches of water and bring to a boil over high heat. Turn down heat to medium-high and simmer, stirring occasionally, until tender, about 20 minutes. Add more water as needed. Drain and set aside.
  2. Warm the oil in a skillet over medium heat. Add the onion and garlic and saute for about 5 minutes. Add the cooked lentils, salt, pepper, chili flakes, capers, sun-dried tomatoes, lemon zest, lemon juice, parsley, and mint. Remove from heat and set aside.
  3. Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper. Place the sweet potato on one baking sheet and drizzle with 1/2 tbsp of oil and a pinch of salt and pepper. Toss to coat and roast for 30-40 minutes, or until tender.
  4. Place the broccoli and red pepper on the other baking sheet and drizzle with 1/2 tbsp of oil and a pinch of salt and pepper. Roast for 20-25 minutes, or until tender.
  5. Make the lemon tahini sauce by placing all of the ingredients in an upright blender. Blend until smooth, adding additional water as desired to thin. Transfer to a glass jar or container until ready to serve.
  6. Finally, make the hummus. But add 1/2 cup of fresh mint leaves before blending.
  7. To assemble the wraps, spread some hummus on a tortilla, followed by desired amount of roasted vegetables, tahini sauce, lentils, and a handful of spinach.


You will likely have leftover fillings, which is convenient for lunch the next day! If you want a grain-free option, omit the tortillas and serve the lentils, spinach, roasted vegetables, hummus, and lemon tahini sauce in a bowl.


This site uses Akismet to reduce spam. Learn how your comment data is processed.