Serves 2
These wraps are more than just a light and satisfying meal—they’re thoughtfully crafted to support joint health from the inside out. Millet, a gluten-free grass seed, is gentle on digestion and provides complex carbohydrates that fuel the body without spiking blood sugar or overburdening the system. Chickpeas contribute plant-based protein and lysine, an amino acid essential for collagen cross-linking and tissue repair. Fresh parsley and lime juice offer vitamin C and antioxidants to help counter oxidative stress, while shredded carrots and red cabbage supply phytonutrients that nourish connective tissue. Finished with a creamy tahini-lime drizzle rich in calcium and zinc, these wraps deliver a nourishing combination of anti-inflammatory and tissue-supportive nutrients—all without grains, gluten, oil, or sugar.
Ingredients (organic/biodynamic)
Wrap Filling
- ¾ c. cooked millet (fluffy, not mushy)
- ¾ c. cooked chickpeas (or sprouted mung beans or red lentils)
- 1 clove garlic, minced
- 1 Tbsp. fresh lime juice
- 2 Tbsp. parsley or cilantro, chopped
- Optional: ¼ tsp. ground turmeric and/or grated ginger
- Celtic Sea Salt® and freshly ground black pepper to taste
Wraps
- 4–6 large romaine or collard green leaves, washed and dried
- ½ c. shredded carrots
- ½ c. shredded red cabbage
Tahini-Lime Drizzle
- 2 Tbsp. homemade tahini* (sesame seed paste)
- 1 Tbsp. fresh lime juice
- 1 small garlic clove, grated or finely minced
- 2–3 Tbsp. filtered water, as needed to thin
- Pinch of Celtic Sea Salt®
Instructions
- In a mixing bowl, combine the wrap filling ingredients together and stir well to combine.
- In a small bowl, whisk together the tahini, lime juice, grated garlic, and sea salt. Slowly add water, 1 Tbsp. at a time, until the sauce is smooth and pourable.
- Lay out romaine or collard green leaves. Spoon a portion of the millet-chickpea mixture onto each leaf. Top with shredded carrots and red cabbage
- Spoon tahini-lime drizzle over the fillings. Fold or roll the leaves and serve immediately for maximum freshness and crunch.
*We recommend using freshly-ground sesame seeds to make your own tahini, rather than buying store-bought. Over time after seeds are ground, the oils come into contact with oxygen and can create free radicals that can trigger inflammation. By grinding your own seeds just before use, you get the most benefit, the most nutrition, and the least harm.
Homemade Tahini
Makes 3/4 cup to 1 cup of tahini
Ingredients (organic/biodynamic):
- 1 c. sesame seeds (preferably hulled)
- 2-3 Tbsp. water (or more for desired consistency)
- Pinch of Celtic Sea Salt® (optional)
Instructions:
- Heat a dry pan over medium heat, and add the seeds, stirring frequently for 3-5 minutes until they take on a very light golden hue. Do not overcook, as they will turn bitter if browned. Exact timing will depend upon your stove and pan.
- Remove from heat and cool for at least 15 minutes.
- Transfer the roasted seeds to a high-powered blender or food processor and blend until the seeds break down and form a paste. This may take some time; stop the blender and scrape down the sides occasionally.
- Gradually add water (1 Tbsp. at a time) until the desired consistency is reached. Continue blending until smooth.
- Add a pinch of Celtic Sea salt, if desired, and blend again to incorporate.
- Transfer the homemade tahini to an airtight jar and store it in the refrigerator for up to a month.