Name: Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 medium beets (peeled and diced); 1 tablespoon olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; 1 can (15 oz) chickpeas (drained and rinsed); 4 large whole wheat tortillas or wraps; 2 cups baby spinach; 1/2 cup shredded carrots; 1/4 cup red onion (thinly sliced); 1/4 cup fresh parsley (chopped); 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 tablespoon water (plus more as needed); 1 clove garlic (minced); Salt to taste

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Vibrant, nourishing, and absolutely packed with flavor, Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce are one of those recipes that never fails to brighten my table—and my mood! Earthy, jewel-toned beets pair perfectly with creamy chickpeas and crisp veggies, while a generous drizzle of zesty tahini-lemon sauce ties it all together into a hearty, satisfying wrap. Whether you need a wholesome lunch, an easy make-ahead dinner, or a colorful tray of wraps for a get-together, this recipe brings both taste and beauty to every bite.

Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce Recipe - Recipe Image

Ingredients You’ll Need

Everything you need for these wraps is simple and straightforward, yet each ingredient plays a starring role in delivering freshness, color, and unforgettable flavor. The best part? You probably already have most of these on hand, which means wholesome eating doesn’t have to be complicated or expensive.

Beets: Roasted beets not only add a gorgeous magenta pop but their sweet, earthy flavor gives these wraps their signature character.
Olive oil: Used to roast the beets and smooth out the tahini sauce for a rounded, delicious finish.
Ground cumin: A touch of cumin brings gentle warmth and smoky depth to the roasted veggies.
Smoked paprika: Smoked paprika adds just a hint of spice and rich smokiness—irresistible with roasted beets!
Salt and black pepper: Essential for seasoning both the vegetables and sauce to absolute perfection.
Chickpeas: These creamy, protein-packed gems add substance, protein, and a satisfying bite to every wrap.
Whole wheat tortillas or wraps: Nutty, high-fiber wraps hold all these vibrant fillings together and make them easy to grab-and-go.
Baby spinach: Fresh, tender greens offer a mild flavor and lovely crunch, balancing out the hearty fillings.
Shredded carrots: Carrots bring gentle sweetness and crunch, plus an extra punch of color.
Red onion: Thinly sliced for zip and tang; a little goes a long way to wake up all the flavors.
Fresh parsley: Chopped parsley finishes everything with bright, fresh herbal notes.
Tahini: Creamy, nutty tahini gives the sauce its classic Mediterranean flavor profile.
Lemon juice: Tart and fresh, lemon juice keeps the tahini sauce light and zingy.
Water: Helps thin the tahini for perfect drizzling consistency.
Garlic: Just enough garlic gives the sauce a nuanced kick without overpowering it.

How to Make Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce

Step 1: Roast the Beets

Begin by preheating your oven to 400°F. Toss the diced beets with olive oil, cumin, smoked paprika, plenty of salt, and a few twists of black pepper until everything is evenly coated. Spread them in a single layer on a parchment-lined baking sheet—this ensures the beets caramelize beautifully without sticking. Roast for 25 to 30 minutes, giving them a good toss halfway through. The beets are done when they’re fork-tender and have slightly crisp, caramelized edges.

Step 2: Prepare the Tahini-Lemon Sauce

While your kitchen fills with the smell of roasting beets, whisk together the tahini, lemon juice, olive oil, water, minced garlic, and a bit of salt in a small bowl. The sauce may seize up at first, but keep whisking—and don’t be afraid to add an extra splash of water until it’s smooth, creamy, and just pourable. This sauce is tangy, savory, and has just the right amount of bite to pull all the wrap components together.

Step 3: Warm the Tortillas

To prevent any tearing when assembling, place your whole wheat tortillas in a dry skillet over medium-low heat for about 10 seconds per side or microwave them wrapped in a damp paper towel for 20 seconds. This makes them supple and easy to roll, ready to hold that mountain of delicious fillings.

Step 4: Assemble the Wraps

Lay each tortilla flat and start with a generous handful of baby spinach down the center. Layer on the chickpeas, then the hot roasted beets, followed by the shredded carrots, thinly sliced red onions, and a sprinkle of fresh parsley. Now for the magic: drizzle everything with the creamy tahini-lemon sauce. Don’t hold back—the sauce is what takes these wraps from good to unforgettable. Carefully roll them up, tucking in the ends as you go for a neat, burrito-style wrap.

Step 5: Slice and Serve

Once you’ve rolled your Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce, use a sharp knife to slice each one in half on the diagonal. This reveals the vibrant layers inside and makes them easier to eat and share. Enjoy immediately or wrap tightly for a picnic, desk lunch, or meal prep.

How to Serve Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce

Garnishes

For an eye-catching finish and a boost of flavor, try sprinkling these wraps with extra chopped parsley, freshly cracked black pepper, or a dash of smoked paprika just before serving. For a little more decadence, toss in a few crumbles of feta or an extra drizzle of tahini-lemon sauce right on top. Edible flower petals or microgreens are always fun if you want to get extra fancy for guests!

Side Dishes

These wraps pair beautifully with almost any light, fresh side. Try serving with a simple Greek salad, a scoop of tabbouleh, or a bowl of herbed quinoa for something extra filling. For a fun Mediterranean platter, add olives, pickled onions, crisp cucumber slices, and a handful of roasted nuts—perfect for entertaining or a laid-back family dinner.

Creative Ways to Present

Slice the wraps into bite-sized rounds and secure with toothpicks to serve as appetizers at your next party. For grab-and-go lunches, wrap them in parchment and tie with kitchen twine for an Instagram-worthy presentation. If you want a lunchbox hero, simply pack them with an extra serving of tahini-lemon sauce on the side for dipping.

Make Ahead and Storage

Storing Leftovers

Any leftover Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce can be stored tightly wrapped in the refrigerator for up to 24 hours. The veggies and greens will keep their crunch if you layer the sauce last or keep it separate until ready to eat. They’re fantastic for meal prepping your lunches ahead of a busy week!

Freezing

Freezing isn’t ideal for this recipe, as fresh greens and roasted beets both lose their texture after thawing. However, if you want to freeze some elements, consider roasting and freezing a batch of beets and chickpeas separately. Then, assemble freshly with new greens and sauce for the best results.

Reheating

There’s no need to reheat these wraps (they’re wonderful cold or at room temp!), but if you’d like a warm option, you can quickly toast the wrapped (but unsliced) wraps in a dry skillet for a couple of minutes per side. This crisps up the outside slightly and gives the filling a gentle warmth—just be sure not to overdo it or the greens may wilt too much.

FAQs

Can I use canned beets instead of roasting fresh ones?

While roasted beets provide an unbeatable sweet, caramelized flavor, you can use canned beets in a pinch for Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce. Drain them well and pat dry, then toss with the spices and olive oil and briefly roast or sauté to boost their flavor before assembly.

Are these wraps gluten-free?

As written, the recipe uses whole wheat tortillas, but you can absolutely make it gluten-free by choosing your favorite gluten-free wraps or tortillas. All of the fillings and sauces are naturally gluten-free, so you won’t miss out on any flavor!

How do I make the tahini-lemon sauce less bitter?

If your tahini tastes slightly bitter, try adding an extra splash of lemon juice or a tiny drizzle of maple syrup to round out the flavors. Always use a high-quality tahini for the creamiest, smoothest sauce—it makes all the difference in Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce!

What proteins can I add to make the wraps even heartier?

The chickpeas already bring plenty of plant-based protein, but you can boost the wraps with avocado slices, crumbled feta, or even some grilled tofu or roasted chicken for a non-vegan take. Feel free to get creative based on what you love or have on hand!

Can I make the components ahead of time?

Absolutely! Both the roasted beets and tahini-lemon sauce can be made up to 3 days ahead and stored separately in the fridge. This way, assembling your Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce is as easy as mixing, filling, and rolling when lunchtime (or dinnertime) rolls around.

Final Thoughts

I can’t recommend these Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce enough—every bite is bursting with color, flavor, and feel-good ingredients. Whether you’re meal prepping, hosting, or just craving something special for lunch, these wraps will quickly become one of your go-to favorites. Dive in, let your creativity shine, and enjoy this wholesome, delicious Mediterranean-inspired treat!

Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 wraps 1x
Diet: Vegan

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Description

These Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce are a delightful Mediterranean-inspired vegan meal. Roasted beets, seasoned chickpeas, and fresh veggies are wrapped in whole wheat tortillas and drizzled with a creamy tahini-lemon sauce.

Ingredients

Scale

Roasted Beets:

2 medium beets (peeled and diced)
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste

Chickpeas:

1 can (15 oz) chickpeas (drained and rinsed)

Wraps:

4 large whole wheat tortillas or wraps
2 cups baby spinach
1/2 cup shredded carrots
1/4 cup red onion (thinly sliced)
1/4 cup fresh parsley (chopped)

Tahini-Lemon Sauce:

1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon water (plus more as needed)
1 clove garlic (minced)
Salt to taste

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Instructions

Preheat the oven: Preheat the oven to 400°F.
Roast the beets: Toss the diced beets with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender.
Make the sauce: Whisk together tahini, lemon juice, olive oil, water, garlic, and salt to make the tahini-lemon sauce.
Prepare the wraps: Warm the tortillas and assemble by layering spinach, chickpeas, roasted beets, carrots, red onion, parsley, and sauce. Roll up and slice to serve.