The bright colors of this beet, peach, and avocado wrap with turmeric tahini sauce are so vibrant. I promise you the blend of flavors and texture are just as vibrant.
The combination of roasted beets and peaches made my mouth so happy. Of course anything with fresh peaches has to be amazing. Right? What would I do differently with this beet, peach, and avocado wrap? Probably add more peaches!
Because the beets, peaches, and avocados are soft, I added the crunch of sunflower seeds, carrots, and crisp lettuce greens. Use your favorite hummus and drizzle with the turmeric tahini dressing that has just the right amount of kick and spice. The addition of fresh herbs is optional, but fresh herbs are so plentiful right now it would be a shame not to add one more layer of flavor to your wrap. Fresh basil and mint? Yes please!
How to make Beet, Peach, and Avocado Wraps with Turmeric Tahini:
Gather all of your veggies and fruit for the wrap. I’m using the following for my beet, peach, and avocado wrap: roasted beets, fresh ripe peaches, ripe avocados, carrots, romaine lettuce, fresh herbs, super greens and spinach. Sunflower seeds for a fun crunch. Let’s start with the dressing that can be made a day or two in advance and refrigerated.
In a blender add: tahini, lemon juice, olive oil, water, apple cider vinegar, honey, garlic, fresh ginger, turmeric, cayenne (optional…kind of), salt and pepper. Blend on medium speed until smooth and creamy. If the consistency seems too thick, then add water 1 teaspoon at a time to thin.
Let’s layer the wrap:
Spread 2 tablespoons hummus over tortilla. Layer with romaine lettuce, roasted beets, slice avocado.
Arrange sliced peaches (I wish I had sliced these thicker), shredded carrots, sunflower seeds and a drizzle of tahini sauce.
Follow with fresh herbs and spinach, micro greens, or other baby super greens. Firmly roll up wrap. The use of parchment paper helps a lot. Slice in half and serve.
Meet my new favorite wrap. Roasted beets from my garden and local peaches rolled into an amazing wrap. Serve with additional tahini sauce. Drool.
Beet, Peach, and Avocado Wrap with Turmeric Tahini Sauce
Beet, peach, and avocado wrap with turmeric tahini sauce compiles fresh foods from the garden with hummus and sunflower seeds.
Turmeric Tahini Dressing
- 1/3 cup tahini
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp water
- 2 teaspoons apple cider vinegar
- 1 teaspoon garlic grated
- 1 teaspoon fresh ginger grated
- 1 teaspoon honey
- 1/4 teaspoon turmeric powder
- 1/8 - 1/4 teaspoon cayenne
- salt and pepper to taste
- 4 whole grain wraps large
- 1/2 cup Hummus
- Romaine lettuce leaves
- 1 1/2 cups beets roasted and diced
- 2 avocados halved and sliced
- 4 peaches ripe, pitted and sliced
- 2 carrots shredded
- 1/4 cup sunflower seeds raw or roasted
- super greens or spinach
To make Turmeric Tahini dressing:
Combine all ingredients in a blender or food processor. Blend until smooth.
Pour onto a container and refrigerate until ready to use.
To assemble wraps:
Spread each wrap or tortilla with 2 tablespoons hummus, depending on the size of the wrap. Divide remaining ingredients between the 4 wraps layering with Romaine lettuce, beets, avocado, peaches, carrots, sunflower seeds. Drizzle with tahini dressing and add spinach or super greens. Wrap tightly. Slice in half. Serve immediately.
Can be refrigerated for up to an hour before serving.
- Collard Greens or Swiss Chard leaves may be used in place of tortilla wraps.
- Gluten-free wraps may be used
- Make sure peaches are ripe
- Feel free to substitute with any veggies that are in season.
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Need help roasting beets? Here’s a link to help you get maximum flavor out of your beets:
How to Roast Beets by Suburbia Unwrapped