Sprouted Ancient Grain Naan Falafel Wrap

Sprouted Ancient Grain Naan subs for pita in this exotic vegetarian wrap.
Prep
30 Mins
Cook
15 Mins
Serves
4

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

Cooking Steps

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!