Pick Up Limes: Print RecipeFacebook iconTwitter iconEmail iconPrint iconFacebook iconTwitter iconEmail iconPrint icon

To a large pan on high heat, add the oil, and when hot, add in the cumin seeds. Give this a couple of stirs in the hot oil, just to toast it a bit, before adding the zucchini, eggplant, and salt. Cook this for 3 - 4 minutes, stirring occasionally to prevent burning.Add the lentils, bell pepper, and za'atar mix to the pan. Stir, drop the heat to medium and cover with a lid.To make the yogurt sauce, to a medium bowl, add in the yogurt, garlic, lemon juice, mint leaves, and salt. Stir, and set aside.Toast your bread, if desired. We like to brush a bit of water on both sides of the pita bread, and then add it to the preheated skillet to toast for a few seconds, or until it warms up and crispens a bit. To assemble the pita, lather on a few spoonfuls of the yogurt sauce, followed by some lettuce, the sautéed veggies, diced tomatoes, and then finally, we'll drizzle overtop some tahini. Spreading some hummus in the wraps is always delicious, but optional. Fold the wraps, and enjoy!