Shawarma Wraps | Plant-Based Recipe | SmartyPlants

Ingredients

• 3/4 cup tomatoes, diced
• 3/4 cup dill pickles, chopped
• 3/4 cup pepperoncini peppers, sliced
• 1/4 red onion, sliced
• 1/3 cup Kalamata olives, sliced
• 1 1/2 cups Romaine lettuce, shredded
• 6 100% whole grain tortillas
• 15 oz. can garbanzo beans, rinsed and drained
• 1/3 cup tahini
• 4 tablespoons water
• 1/2 teaspoon ground cumin
• 3/4 teaspoon sea salt
• 2 cloves garlic, peeled and left whole
• 3 tablespoons freshly squeezed lemon juice
• 1 handful fresh Italian flat-leaf parsley, chopped, for garnish
• 1 sprinkle smoked paprika, for garnish
• 1/2 cup tahini
• 1/4 cup water
• 2 cloves garlic, peeled and roughly chopped
• 3 1/2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon sea salt, more to taste
• 3/4 teaspoon ground cumin
• 1/8 teaspoon freshly ground black pepper
• 1 8 oz.