Naan Falafel Wrap
Sprouted Ancient Grain Naan subs for pita in this exotic vegetarian wrap.
Ingredients
Tahini sauce
- ½ cup plain yogurt
- ¼ cup tahini paste
- 2 tbsp fresh lemon juice
- 2 cloves garlic, grated
- 1 tbsp water
- Salt & pepper to season
Pickled Onions
- ½ cup water
- ½ cup white vinegar
- 5 tbsp sugar
- 1 tbsp salt
- 1 clove garlic, peeled
- 1 medium red onion, thinly sliced into rings
Wrap
- 1 pkg Panaji Sprouted Ancient Grain Naan (4 pack)
- 12 pieces pre-made falafel
- 2 cups romaine lettuce, shredded
- 1 cup cucumber, cut into 2”x ½ ” sticks
- 1 cup Roma tomatoes, ½ ” dice
- 1 cup pickled red onion
Instructions
- Whisk tahini sauce ingredients together until smooth. Season to taste with salt and pepper and set aside.
- In a small pot, bring the water, vinegar, sugar, salt and garlic to a gentle boil. Reduce heat and simmer until salt and sugar are completely dissolved. Place sliced onions in a small bowl. Pour hot liquid over sliced onions and set aside to cool completely before using.
- Cut cucumber and carrots into fine matchsticks and set aside.
- Cook falafel according to package instructions.
- Preheat oven to 400°F.
- Wrap 4 naan in foil and bake in oven for 5 to 10 minutes to warm up.
- Lay each naan down and fill crosswise (not lengthwise), starting with ½ cup shredded lettuce, ¼ cup cucumber sticks, ¼ cup diced tomatoes, 3 pieces prepared falafel and top with ¼ cup pickled red onions. Drizzle with ¼ cup tahini sauce, wrap naan around filling.
- Repeat with remaining naan and enjoy!
