→ For the Tahini-Lemon Sauce
0.25 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 tablespoons water, more if needed for consistency
0.5 teaspoon cumin
Salt to taste
→ Optional Add-Ons
Pickled red onions
Feta cheese crumbles or vegan feta
Cucumber slices
Crushed red pepper flakes or sumac for garnish
Steps
Preheat the oven to 400°F (200°C). Toss beet wedges with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
While the beets are roasting, warm the chickpeas in a skillet over medium heat with a pinch of salt, pepper, and optional cumin for flavor. Heat for 5–7 minutes until warmed through and lightly crisped on the edges.
In a small bowl, whisk together tahini, lemon juice, minced garlic, cumin, and salt. Gradually add water until it reaches a creamy but pourable consistency. Adjust seasoning as needed.
Gently heat the tortillas in a dry skillet or microwave for a few seconds until pliable to prevent tearing during wrapping.
Lay each tortilla flat. Add a handful of chopped greens, followed by a scoop of chickpeas, several roasted beet slices, and a generous drizzle of tahini-lemon sauce. Add optional toppings if desired.
Fold in the sides, roll tightly from the bottom, and slice diagonally for presentation. Serve warm or chilled.
Required Tools
Oven
Parchment-lined baking sheet
Skillet
Small bowl
Knife
Cutting board
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
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