Ingredients
Equipment
Method
- In a medium pot, add the lentils and cover with water (about 5 cm above the lentils). Bring to a boil, then simmer for 15 minutes or until tender. Drain and set aside.
- While the lentils are cooking, steam the broccoli florets for about 5 minutes until tender but still bright green. Set aside.
- In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, za'atar spice, salt, and pepper to create your dressing.
- In a large bowl, combine the cooked lentils, steamed broccoli, and halved cherry tomatoes. Pour the za'atar dressing over the mixture and toss gently to combine.
- Warm the whole wheat wraps in a pan for about 1–2 minutes on each side until pliable.
- Spoon the lentil mixture into the center of each wrap, sprinkle with optional feta cheese and sesame seeds, then fold and roll tightly.
- Slice each wrap in half and serve with a simple mixed greens salad on the side.
Nutrition
Notes
Feel free to swap out the lentils for black beans or chickpeas for a different twist!
If you're looking for extra protein, adding grilled chicken or tofu is a fantastic idea.
These wraps can be made in advance and stored in the fridge for up to 2 days.
To reheat, simply pop them in a pan over medium heat until warmed through.
Enjoy experimenting with different vegetables based on the season!
If you're looking for extra protein, adding grilled chicken or tofu is a fantastic idea.
These wraps can be made in advance and stored in the fridge for up to 2 days.
To reheat, simply pop them in a pan over medium heat until warmed through.
Enjoy experimenting with different vegetables based on the season!