Whole Grain Quinoa and Lentil Wrap

Whole Grain Quinoa & Lentil Wrap

Sometimes when I have a lot going on in my life I have a hard time sleeping.  I find myself staying up late and cleaning my kitchen pantry, scrubbing out cupboards, and organizing bulk goods into jars.  Even though I accomplish absolutely nothing related to what I am stressing about, nights like this somehow bring me back into balance.   I suppose spending some quality time to myself listening to Neil Diamond doesn’t hurt.  Do you ever have nights like this?  Most likely… minus the Neil Diamond?

In one of my recent late-night cleaning episodes I stumbled upon a full jar of tricolor quinoa hiding in the back of my pantry.  It was definitely time to pull this out and put it to use!  The result?  A hearty whole-grain wrap with quinoa, lentils, and tahini sauce.  Perfect for lunch or a quick weekday dinner.

We start off by mixing tahini with lemon juice and minced garlic and spreading this yummy goodness on a whole grain tortilla.  (I used the sprouted grain tortillas by Food For Life .)  Our tortilla is then topped with equal parts quinoa and lentils.  I added some cilantro for a little extra flavor and color.


Whole Grain Quinoa & Lentil Wrap

Our wrap is then folded up and sliced down the middle just prior to serving.


Whole Grain Quinoa & Lentil Wrap
Whole Grain Quinoa & Lentil Wrap
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6
  • 1 cup quinoa + 2 cups water
  • 1 cup french lentils + 2 cups water
  • ¾ cup tahini
  • 2 garlic cloves, minced
  • juice from 1 lemon
  • herbs if desired
  • 6 whole-grain tortillas
  1. Add quinoa and water to a medium pot. Bring to a boil and then lower to a simmer and let cook until quinoa is tender, about 20 minutes. Let the quinoa cool for a few minutes.
  2. Add lentils and water to a medium pot (separate from the quinoa). Bring to a boil and then lower to a simmer and let cook until lentils are tender, about 30 minutes. Drain any excess water if necessary. Let the lentils cool for a few minutes.
  3. Mix tahini with garlic and lemon juice (by hand or in a blender). Set aside.
  4. Spread 2 Tablespoons of tahini mixture per tortilla. Divide cooked quinoa and lentils evenly among tortillas (about ½ cup of each). Wrap and serve.
If you are not serving this immediately, simply store the ingredients separately in the fridge to prepare later. The quinoa and lentils can be easily reheated and then wrapped for a quick lunch or dinner.
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  1. Shana says

    Pinning this one. :) I love how pretty the tri color quinoa is. Little things like that just make my heart happy.

    I, too, feel more grounded and less anxious when I get little things organized – for me it’s usually my crafting area instead of my kitchen, and my music of choice is Maroon 5 or Ingrid Michaelson, but whatevs. :)

    Thanks for sharing!

  2. says

    Oh yum, Sonnet! This recipe is right up my alley. I love wraps so, so much.
    I have evenings like this, too. I get really, really restless. The only thing that calms me down is turning on some relaxing music and meditating for awhile.

  3. says

    I just made this and at first I thought, this lentil and quinoa is just too blah to taste good. OMGosh, paired with the tahini garlic spread and the taste is AWESOME. It is delicious. This will become a staple in my house.

    Any suggestions on what I can add to the quinoa and lentil (I mixed them together in a bowl) to make it a tastier salad on its own?

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