Tahini it may concern:
Fran & I had leftover tahini from the hummus recipe and decided to make these the other day for dinner- #no #ragrets. Super easy to make, gluten-free, vegan, and filling. We found gluten-free spinach wraps but you can use any wrap of your choice. If you are not trying to go for the gluten-free recipe, I recommend a warm pita wrap.
Ingredients:
- Gluten-free wrap of your choice
- Sauteed Kale/Spinach
- Cucumber
- Tomato
- 1 1/2 tbs Tahini
- 1/2 lemon
- 1 tsp honey/agave
- Salt to taste
First, cut the tomato and cucumbers and place them into a bowl. Sautee the kale (you can also use spinach) with avocado oil and combine with chopped tomatoes and cucumbers into the bowl. For the sauce, mix the lemon, tahini, honey/agave, and salt and then mix the veggies with the sauce. To warm up the wrap, set on a pan on the stove for 2-3 minutes. Place the veggie mix in the wrap and enjoy!
Fran & I had leftover tahini from the hummus recipe and decided to make these the other day for dinner- #no #ragrets. Super easy to make, gluten-free, vegan, and filling. We found gluten-free spinach wraps but you can use any wrap of your choice. If you are not trying to go for the gluten-free recipe, I recommend a warm pita wrap.
Ingredients:
- Gluten-free wrap of your choice
- Sauteed Kale/Spinach
- Cucumber
- Tomato
- 1 1/2 tbs Tahini
- 1/2 lemon
- 1 tsp honey/agave
- Salt to taste
First, cut the tomato and cucumbers and place them into a bowl. Sautee the kale (you can also use spinach) with avocado oil and combine with chopped tomatoes and cucumbers into the bowl. For the sauce, mix the lemon, tahini, honey/agave, and salt and then mix the veggies with the sauce. To warm up the wrap, set on a pan on the stove for 2-3 minutes. Place the veggie mix in the wrap and enjoy!
EN ESPAÑOL
Wrap de tahini y limón
El otro día a Fran y a mi nos quedó un resto del tahini que usamos para el hummus y decidimos hacer estos "wraps" para la noche...imperdibles! Super fáciles, libres de gluten, veganos y llenadores. Encontramos unas tortillas libres de gluten a base de espinacas, pero podes usar las "rapiditas" o cualquier otra que te guste. El mercado está lleno de tortillas diferentes y muchas bien ricas.
Ingredientes:
- tortillas libre de gluten o la que prefieras
- espinacas/kale salteado
- 1 pepino
- un par de tomates
- 1 1/2 cda Tahini
- 1/2 limón
- 1 cdta miel/agave
- sal a gusto
Primero cortá en cubitos el pepino y los tomates. Saltá las espinacas/kale o ambos en aceite de avocado y combiná en un bowl con los tomates y el pepino.
Salsa- Mezclá el jugo de1/2 limon, el tahini, la miel/agave, y la sal. Después, rociá los vegetales que tenías en el bowl. Que el aderezo llegue a todos!
Para calentar la tortilla, colocala en una sartén directamente sobre la hornalla por 2 o 3 min dándola vuelta. Una vez tibia, retirala del fuego y coloca los vegetales con la salsa al medio, enrollá o doblar la tortilla podes usar tu creatividad. Que las disfrutes!
Comments
Post a Comment