Ingredients
Equipment
Method
- Rinse the lentils under cold water, then place them in a cooking pot with 500 ml of water. Bring to a boil, then reduce to a simmer and cook for about 15–20 minutes or until tender. Drain and set aside.
- In a mixing bowl, whisk together the vegetable broth, lemon juice, oregano, basil, salt, and pepper to create the lemon herb sauce.
- In a frying pan over medium heat, combine the cooked lentils, grated carrots, and lemon herb sauce. Stir gently for about 3–5 minutes until warmed through and well combined.
- Lay the whole wheat tortillas flat and divide the lentil mixture evenly between them. Top with sliced cucumber.
- Fold the tortillas into wraps and place them seam-side down in the frying pan. Cook for another 2 minutes over low heat until the wraps are slightly crispy on the outside.
- Remove from the frying pan and let them rest for about 5 minutes. Cut in half and serve with a simple side salad and a spoon of yogurt.
Nutrition
Notes
For a vegetarian protein boost, consider adding chopped cooked chicken or chickpeas to the filling.
Feel free to swap out the whole wheat tortillas for gluten-free wraps if needed.
This wrap is delicious warm, but it can also be enjoyed cold for a picnic-friendly option!
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving.
Feel free to swap out the whole wheat tortillas for gluten-free wraps if needed.
This wrap is delicious warm, but it can also be enjoyed cold for a picnic-friendly option!
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving.