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Red Lentil & Spinach Wraps

Delicious Red Lentil & Spinach Wraps for Quick Nourishment

These Red Lentil & Spinach Wraps are quick, nutrient-rich meals perfect for any palate.
Prep Time 25 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: American
Calories: 150

Ingredients
  

For the Wraps
  • 1 cup Red Lentils cooked and blended
  • 1/2 cup Rolled Oats substitute with gluten-free oats for gluten-free version
  • 2 cups Fresh Spinach can substitute with other leafy greens like kale
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder fresh garlic can be used for a stronger flavor
  • 1 tsp Turmeric optional
  • 1 tbsp Olive Oil any neutral oil can be substituted
  • to taste Salt adjust according to preference
  • to taste Black Pepper adjust according to preference
  • Water add incrementally to achieve desired dough consistency

Equipment

  • Food processor
  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of red lentils under cold running water until clear, then soak in fresh water for 30 minutes.
  2. Drain lentils, add to food processor with 1/2 cup rolled oats, 2 cups spinach, and spices. Gradually add water to form a sticky dough.
  3. Allow the dough to rest for 10 minutes. Preheat a non-stick skillet with 1 tablespoon of olive oil over medium heat.
  4. Divide dough into four portions, shape each into 6-7 inch rounds.
  5. Cook each wrap in the skillet for 2-3 minutes per side until golden brown and firm.
  6. Transfer cooked wraps to a plate and keep warm. Serve with favorite dips or fillings.

Nutrition

Serving: 1wrapCalories: 150kcalCarbohydrates: 25gProtein: 7gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 150mgPotassium: 300mgFiber: 5gSugar: 1gVitamin A: 2000IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

These wraps can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.

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