These lentil vegan wraps are healthy, filling, dairy free, nut free with a gluten-free option available. They are perfect for lunch boxes, picnics, or to be served as a main dish for lunch or dinner.
Don’t you just love it when health is beautiful? I made these vegan wraps for dinner today using red split lentils, and I am sooo excited to share this recipe with you because the whole family LOVED it.
So if you love lentils, tortillas, and fresh flavours then you’re in for a treat!
HOW TO COOK RED LENTILS
Cooking red split lentils is much simpler than you think. Some people like to soak the lentils overnight before cooking them, but I don’t find that necessary.
First, inspect the lentils quickly to make sure that there are no small stones or anything between them. Then pop the lentils in a sieve, wash and drain them.
Cook the red lentils in vegetable broth (add the cumin to the broth, but do not add any salt till the end). For 100 grams (1 cup) of uncooked lentils, you will need about 350ml (1.5 cups) of water or broth.
Bring to a boil, then reduce to simmer until the lentils are soft and tender. This should take around 15 minutes or 25 minutes for mushy lentils.
HOW TO MAKE A VEGAN WRAP
I love vegan wraps especially when they’re healthy. This lentil vegan wrap is packed with plant protein, vitamins, fibre, and minerals.
To make the wrap you will need tortilla bread (for a gluten-free option, you can replace with gluten-free tortillas). Add the mixed salad, cooked lentils, and dressing or sauce.
For sauce, I made a lovely creamy plant-based yogurt sauce infused with dill and garlic. A pinch of salt is perfect to finish off this sauce for beautifully balanced flavours.
This tortilla vegan wrap with lentils recipe and salad is a crowd pleaser! It’s great to take to picnics, or for a quick meal to have during the day. I like to toast the tortillas on a pan (without any oil) if it’s store-bought, or if I have time then I just make my own.
LENTIL VEGAN WRAPS
Assembling the lentil wraps is easy peasy! And kind of fun!
start by adding 3 tbsp of mixed salad to your tortilla, followed by 2 tbsp of lentils, and finally top with 1 tbsp of yogurt sauce.
If packing in a lunch box, you could wrap in paper or foil for things not to get messy.
If you make these lentil vegan wraps, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see your creations!
- 6 (6) tortillas
For the lentils:
- 100 grams (1 cup) red lentils uncooked
- 350 ml (1.5 cups) vegetable broth
- 1 tsp (1 tsp) ground cumin
For the salad:
- 2 (3) tomatoes
- 1 (1) cucumber
- ½ (½) iceberg lettuce
- 1 (1) onion
- ½ (½) yellow bell pepper
- ½ (½) avocado
- 10 grams (20 grams) mint leaves
- 10 grams (20 grams) chopped fresh parsley
- 2 tbsp (2 tbsp) olive oil
- ½ (1) lemon juiced
- pinch of salt
For the yogurt sauce:
- 250 grams (1 cup) soy yogurt
- 1 tbsp (1 tbsp) dill chopped
- 1 clove (1 clove) garlic crushed
- pinch of salt
- Cook the lentils in the vegetable broth until they're soft and tender. You might need to add more water while cooking.
- To make the salad, chop all vegetables, add olive oil, lemon and season with salt. Give it a good mix.
- For the yogurt sauce, mix the yogurt with garlic, dill and salt.
- Assemble the wrap by adding the salad first, then lentils and top with yogurt sauce.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen