Description
These Crispy Lentil Wraps offer a quick and easy high-protein meal perfect for lunch or a light dinner. Combining cooked brown lentils coated in flavorful garlic hummus and green sauce with fresh baby spinach and crisp Persian cucumber inside a warm tortilla, this recipe can be enjoyed as-is or pan-fried for a golden, crispy finish.
Ingredients
Main Ingredients
- 1 cup cooked brown lentils
- 1-2 tablespoons garlic hummus
- 1-2 tablespoons green sauce (pesto, chimichurri, or similar)
- 1 cup baby spinach (or arugula, or mixed greens)
- 1 small Persian cucumber, ends trimmed and thinly sliced
- 1 10-inch tortilla or lavash wrap
- 1-2 teaspoons olive oil (optional, for pan frying)
Instructions
- Prep: Drain and rinse your lentils if using canned. Place them on a clean paper towel or kitchen towel and gently pat dry to remove excess water to avoid soggy wraps.
- Mix Lentils: Add the cooked lentils to a small bowl along with the garlic hummus and green sauce. Gently mix until the lentils are evenly coated and sticky enough to hold together in the wrap.
- Assemble Wrap: Lay the tortilla flat and place the baby spinach or greens in the center. Evenly spread the cucumber slices over the greens and press slightly. Spoon the lentil mixture on top, forming a long “log” shape. Fold the shorter ends of the tortilla inward, then roll the wrap tightly to enclose the filling.
- Pan-Fry (Optional): Heat olive oil in a medium nonstick skillet over medium heat. Place the wrap seam-side down in the skillet and press down with a heavy flat object like a smaller pot lid. Cook for 5 minutes until the bottom is golden and crispy, then flip carefully and cook the other side for 2 to 3 minutes more to crisp up.
- Serve: Slice the crispy wrap in half and serve immediately with hot sauce or your preferred condiment. This wrap is best enjoyed fresh, but the lentil mixture can be prepared ahead and stored in the fridge for up to 3 days.
Notes
- You can substitute green sauce with your favorite herb-based sauce like pesto or chimichurri for varied flavor.
- For a vegan option, ensure the hummus is dairy-free.
- Pan-frying the wrap is optional but adds a delightful crispy texture and warmth.
- Make sure to pat dry canned lentils thoroughly to prevent soggy wraps.
- Store any leftover filling in an airtight container refrigerated for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mediterranean
