Cloning Trader Joe’s Spicy Lentil Wrap with Tahini Sauce

I’ve never actually had Trader Joe’s spicy lentil wraps, but when I saw this recipe on the Kitchn, I knew I had to try it.  And now that I know I can make these babies at home, I may never experience the TJs original.

As many of you know by now, I bring my lunch to work nearly every day as a way to save money and eat healthy.  I’m always looking for new go-to recipes to keep lunchtime interesting, and this one was a winner!  Tasty, filling and fun to eat!

Let’s compare…

Trader Joe’s:

• Cost: At only $3.99 a piece, it’s hard to beat!
• Convenience: If you live or work by a Trader Joe’s, you can have one of these in minutes!  For me it would take about an hour.
• Nutrition: 550 calories, 75 carbs, 22g fat, 14g protein, 10g fiber.  Not bad for a lunch on the go!

Messy Kitchen:

• Cost: This really depends on what you already have in your pantry.  We had most of the ingredients in bulk; because I only had to buy the wraps, peppers and cabbage. this was a cheap recipe for me, but if you have to buy all the ingredient it could quickly add up.
• Convenience: This recipe takes some time and prep, about an hour on the front in and then about five minutes each morning to prepare your wrap.
• Nutrition (prepared with the substitutions described below): 350 calories, 54 carbs, 10g fat, 19g protein, 15g fiber.  Definitely an improvement from the store-bought version, but this likely has to do with the bread.

Spicy Lentil Wrap with Tahini Sauce

Adapted from The Kitchn

Ingredients:

Makes 6 wraps

• 1/2 cup red lentils, cooked according to package*
• 3/4 cups grain bulgur, cooked according to package*
• 1 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 6 sheets lavash or wrap bread, white or whole wheat
• 3/4 cup red pepper paste (recipe below, or use store-bought)
• 2 cups shredded cabbage
• Tahini sauce (recipe below)

*As I mentioned, this recipe is a perfect candidate for substitutions!  Green lentils can replace red lentils and quinoa or couscous can replace bulgur.  I used it to help clear out my pantry, topping off the scant half cup of red lentils with a bit of green, and supplementing the mere 1/4 cup bulgur I had remaining with 1/2 cup whole wheat couscous! 

1. Cook lentils and bulgur (or grain of choice) according to package.  Set aside in a large bowl.
2. Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.
3. Add onions and salt to lentil-bulgur mixture and stir until well combined.  If you want a smoother texture, run through a food processor.  This is entirely optional.
   
4. To assemble, lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet.  Top with heaping 1/3 cup lentil-bulgur mixture and then the cabbage.  Roll from the bottom up, and spread an additional 1 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.  Cut each wrap in half and serve with tahini sauce on the side.  If you are not eating these all on the same day, store ingredients in separate containers and prepare each wrap the day you plan to eat it.

Red Pepper Paste

• 6 red bell peppers, cored and chopped or 2 jars roasted red peppers  drained
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt

Combine bell peppers, cayenne pepper, and salt in a food processor and puree.  Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This will take longer with fresh bell peppers than with roasted red peppers.

Tahini Sauce

• 1/4 cup tahini
• 2/3 cup or more warm water
• 2 teaspoons lemon juice
• 2-3 cloves of garlic
• 1/2 tsp cumin
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon kosher salt

Place all ingredients in a food processor and blend until well combined.  Gradually add in water, one tablespoon at a time, until you achieve the desired consistency.  This can also be done in a bowl with a fork, you will just need to mince the garlic first.

Johanna