Lemon Bean Wrap with Tahini Sauce

vegan salty Spelled

A fresh bean filling with crunchy cucumber, lemon and fresh herbs, complemented by creamy tahini sauce. A simple vegan wrap that is refreshing while also being satisfyingly filling. We prepared this recipe for you at the Healing Festival 2026. Thanks to Matěj from Papi's bistro for the recipe.

Ingredients

Homemade flatbread:

240 g fine spelt flour Nominal
60 g rice flour Nominal
5 g instant dry yeast
6 g salt
5 g sugar
20 ml olive oil
195–205 ml lukewarm water

Bean filling:

150 g cooked chickpeas
150 g cooked and drained beans of your choice
150 g cucumber
a handful of fresh parsley
a few leaves of fresh mint
juice of ½ lemon
15 ml olive oil
salt and freshly ground black pepper

Tahini sauce:

60 g tahini
60 g soy sauce
25 ml lemon juice
water as needed
sugar to taste
salt as needed
1 small clove of garlic

For this recipe you need the following products:

Mix the fine wheat and rice flour with the instant yeast, sugar and salt. Add the lukewarm water and olive oil and knead into a smooth, soft dough. Knead the dough for approximately 10 minutes. Then cover it and let it rise for 45–60 minutes.
Divide the risen dough into four equally sized balls and let them rest for another 15 minutes.
Roll the balls into oval flatbreads approximately 3–4 mm thick. If you want to use the flatbreads as thin tortillas for wraps, roll them to approximately 2 mm thick.
Cook the flatbreads without oil in a well-heated non-stick pan over high heat, first for 45–60 seconds on one side and then for 30–45 seconds on the other side.
Lightly brush the finished flatbreads with olive oil and place them under a clean tea towel to keep them soft and pliable.
Cut the cucumber into small cubes and place it in a bowl. Add the drained chickpeas and beans.
Finely chop the parsley and mint and mix them into the bean mixture. Add the lemon juice and olive oil, season with salt and pepper, and mix everything thoroughly.
Place the tahini in a blender together with the soy sauce, lemon juice and peeled garlic. Blend and gradually add water until you achieve a smooth, creamy sauce with a consistency similar to mayonnaise.
Adjust the sauce to taste with sugar and, if necessary, a small amount of salt. Use salt sparingly, as soy sauce is already salty.
Spread the tahini sauce over the tortilla or homemade flatbread. Add leafy salad and the bean mixture.
Wrap tightly and serve chilled.