Crispy Lentil Wraps (Easy High Protein Recipe)
These high-protein Vegan Lentil Wraps are quick and easy to make with fresh veggies, brown lentils, hummus, and green sauce for a filling, flavor-packed lunch! Vegan, Gluten-Free Option.
Servings 1 serving
Calories 336kcal
Ingredients
- 1 cup cooked brown lentils
- 1-2 tablespoons garlic hummus
- 1-2 tablespoons green sauce pesto, chimichurri, etc
- 1 cup of baby spinach arugula, or mixed greens
- 1 small Persian cucumber ends trimmed and thinly sliced
- 1 10” 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.
- Lentils: Add the lentils to a small bowl along with the hummus and green sauce. Gently mix well, until the lentils are evenly coated and will stick together.
- Assemble: Place the mixed greens in the center of your wrap, then spread the cucumber slices evenly over the top and press them down slightly. Use a spoon to place the lentils on top of the cucumber, forming a long “log” shape. Fold the shorter ends of your wrap in, then roll it up.
- Pan-Fry (Optional): Warm the olive oil in a medium nonstick skillet over medium heat. Add the wrap, with the open folded side down, and place a heavy flat object on top of it (such as a smaller pot lid). Sear the wrap for 5 minutes, the use a spatula to flip and sear for an additional 2 to 3 minutes, until golden.
- Serve: Slice in half and serve with hot sauce or as-is! This wrap is best enjoyed fresh, though you could prep the lentils (step 2) in advance and store in an airtight container in the fridge for up to 3 days.
Video
Nutrition
Calories: 336kcal | Carbohydrates: 50g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 438mg | Potassium: 1358mg | Fiber: 19g | Sugar: 8g | Vitamin A: 3070IU | Vitamin C: 31mg | Calcium: 117mg | Iron: 9mg