Wraps with date and lentil spread and tahini sauce
Main courses 20'   clock 4   people


  • 4 wraps
  • ½ avocado, thinly sliced
  • 1 cooked red beetroot, thinly sliced
  • ½ mango (or apple), thinly sliced
  • Fresh salad or cabbage leaves
  • Fresh baby spinach
  • Fresh coriander and/or basil
  • Olive oil
  • 1 yellow courgette, sliced
  • 1 sweet red pepper, sliced into rings
  • Salt and pepper
  • 1 jar of Abinda Date and Lentil Spread
  • Tahini sauce:
    • 1 tbsp tahini (sesame paste)
    • Juice of ½ lemon
    • 1 tbsp maple syrup or honey
    • 4 tbsps soya cream
    • 1 piece of fresh ginger (2cm)
    • 1 tsp turmeric
Wraps with date and lentil spread and tahini sauce

Wraps with date and lentil spread and tahini sauce


Mix the sauce ingredients in a blender or food processor until the sauce is smooth.


  1. Grill the courgette and paprika rings in olive oil with a pinch of salt. Leave to cool.
  2. Spread 1 large tablespoon of date and lentil spread over the entire surface of the wrap.
  3. Place salad, a slice of courgette, red beetroot, mango, avocado, spinach and fresh herb on the wrap and drizzle sauce over the top.
  4. Roll up the wraps (in baking paper if you wish) and leave in the fridge for 30 minutes.
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