Ingredients:
- 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
Instructions:
- 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.
- 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.
- 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.
- 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.
- Serve:
- Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top.
- Serve immediately and enjoy!
Tips:
- 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.
