Spinach-Tomatillo Wraps With Hearty Tahini Spread
It’s easy being green with layers of crunch and flavor in these wraps that you can whip up in just 20 minutes. A thick slather of cilantro-studded chickpea spread binds fresh veggies together inside of soft whole wheat tortillas, making this the perfect grab-and-go lunch. Can’t find tomatillos or green tomatoes? Feel free to substitute regular red tomatoes or any other in-season produce that’s calling your name.
If you like wraps as much as we do, you’ll love these! The combination of the whole grain tortilla, creamy bean spread, and crunchy, juicy veggies covers the gamut of flavors and textures. Let your taste buds enjoy the party!
INGREDIENTS
- 1 cup canned no-salt-added chickpeas, rinsed and drained
- ½ cup packed fresh cilantro
- 1 tablespoon tahini
- 1 tablespoon lime juice
- ¼ teaspoon crushed red pepper
- 4 7-to 8-inch whole wheat tortillas
- 3 cups packed fresh baby spinach
- 2 medium tomatillos or green tomatoes, very thinly sliced
- 1 cup thinly sliced cucumber
- ½ cup thinly sliced sweet onion
INSTRUCTIONS
- For bean spread, in a small food processor or blender combine the first five ingredients (through crushed red pepper) and 2 tablespoons of water. Cover and process until smooth, adding water 1 tablespoon at a time as needed.
- Spread bean spread over tortillas. Top with the remaining ingredients. Roll up tortillas. If desired, cut wraps in half to serve.
View List Of All Recipe On Create That Body
Learn More About Isabella Hawke | Follow Us On Facebook | Instagram
