Lentil Wraps
A way for you to add protein in AND also make sure you eat fiber!
This protein-packed lentil wrap recipe actually blew me away. It tastes SO good and is also a great way to sneak in some plant-based protein as well as fiber. each wrap has 16g protein so 3 wraps is ~48g protein! I’m actually obsessed with how flavorful this turned out and it’s probably my new favorite way to eat lentils.
Gluten Free, Dairy Free & Nut Free
Lentil Wraps
(full recipe and grocery list below)
Ingredients
1 pack of red lentils (the brand I use)
2 bell peppers (red and orange)
1 pack baby/cherry tomatoes
1 sweet onion
baking soda
arugula
hummus
microwaveable white rice (option to make it from scratch)
Seasonings
extra virgin olive oil
salt
pepper
garlic powder
minced garlic
cumin
Instructions:
Before Cooking: Soak 3 cups red lentils in water for 2 hours.
Prep Filling:
Preheat oven to 400F.
Chop 2 bell peppers, a handful of baby tomatoes, and 1/2 sweet onion.
Toss with olive oil, garlic powder, salt, and paprika.
Add to baking tray lined with parchment paper.
Bake or air-fry at 400°F for ~25 min.
Make Wraps:
Strain lentils.
In a food processor, combine:
1 cup lentils
1/2 cup water
1 tsp cumin
1 tsp paprika
1/2 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
1/2 tsp baking soda
Heat a drizzle of olive oil in an 8” pan on medium.
Add 1/3 of the batter, spreading to cover the pan.
Cook until the bottom changes color, flip, and cook 1-2 min. Repeat for 3 wraps.
Assemble Wraps:
Mix roasted veggies with 1 handful arugula, 1 cup cooked white rice, + a drizzle of olive oil.
Spread hummus on each wrap, add filling, and roll.
Makes 3 wraps (16g protein each; 48g protein total).
You’ll have leftover lentils, so you can also repeat the lentil wrap instructions to make more wraps!
I hope you try this recipe out and love it as much as me!
Sending a big hug,
Carolina Salazar
RECIPE VIDEO HERE:
