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lentil and roast veggie wrap

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

Calories 220 per wrap Total Fat 9g Saturated Fat 1.3g Cholesterol 0mg Sodium 1603mg Total Carbohydrate 24.9g Dietary Fiber 12.8g Total Sugars 3.1g Protein 9.7g Calcium 261mg Iron 12mg Potassium 477mg

yield 1 serving(s)
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For lentil and roast veggie wrap

  • 1/2 c
    cooked lentils
  • 1/4 tsp
    ground turmeric
  • 1/8 tsp
    cumin
  • 2
    tomato slices
  • 1/2 c
    cup baby spinach
  • 1/4 c
    diced yellow squash
  • 1/4 c
    diced zucchini
  • 1/4 c
    sliced roasted red peppers
  • 1 Tbsp
    tahini
  • dash
    salt
  • dash
    pepper
  • 1
    1 whole wheat tortilla wrap (i use ole xtreme wellness high fiber low carb tortilla wraps)

How To Make lentil and roast veggie wrap

  • 1
    Drizzle zucchini and squash with a couple of teaspoons of olive oil and toss in a foil lined pan with a bit of salt & pepper. Bake in the oven at 400 degrees for 10 minutes. Add roasted red peppers to the pan in the last few minutes just to heat them.
  • 2
    Heat lentils on the stove. While lentils are heating, add ground turmeric, cumin, salt and pepper and mash until the consistency of refried beans.
  • 3
    Drizzle a bit of tahini sauce over a whole wheat wrap.
  • 4
    Spoon on the lentil mash.
  • 5
    Add the roasted red peppers, the zucchini and squash into the center.
  • 6
    Layer on some fresh spinach leaves and sliced tomato.
  • 7
    Fold over ends and roll up in a wrap.
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