Vegan Recipes



  • 1 small head of cabbage
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 large carrot, shredded
  • 1 cucumber, thinly sliced
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup tahini
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • Warm water (as needed)
  • Whole wheat or gluten-free tortillas


  1. Prepare the Cabbage:
    • Remove the outer leaves of the cabbage and cut it into thick slices (about 1 inch thick), keeping the core intact to hold the slices together.
    • Brush each slice with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
  2. Grill the Cabbage:
    • Preheat a grill or grill pan to medium-high heat.
    • Grill the cabbage slices for about 5-7 minutes on each side, until they are tender and have nice grill marks. Be careful not to overcook, so they hold their shape.
  3. Prepare the Tahini Sauce:
    • In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. Add warm water, one tablespoon at a time, until the sauce reaches a creamy, pourable consistency.
  4. Assemble the Wraps:
    • Warm the tortillas on the grill for about 30 seconds on each side, or until they are pliable.
    • Place a grilled cabbage slice in the center of each tortilla.
    • Top with shredded carrot, cucumber slices, avocado slices, cherry tomatoes, and fresh cilantro.
    • Drizzle with the tahini sauce.
  5. Serve:
    • Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top.
    • Serve immediately and enjoy!


  • Variations: Add other veggies like bell peppers, red onions, or sprouts for extra flavor and nutrition.
  • Protein Boost: Include grilled tofu, tempeh, or chickpeas for added protein.
  • Spicy Kick: Add some sriracha or your favorite hot sauce to the tahini sauce for a spicy version.

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