Mike loooves to make chicken wraps. Since I don’t eat chicken, I’ve been looking for the perfect healthy vegan wrap alternative. Something loaded with veggies and chalk-full of protein, but with solid flavour. It’s taken me months, but I’ve finally come up with a simple and awesome version.
With a hint of tahini, a scoop of lentils and filled with garlic sautéed veggies, this recipe is tasty, mouthwatering and healthy. I seriously can’t wait for my leftovers for today’s lunch! It’s also especially awesome because 2016 has been named the Year of the Pulses! What better reason to break out those lentils and try something new.
Want to join in on the fun? Recipe is below!
1-2 cloves crushed and diced garlic
1 tbsp coconut oil
1/2 cup green lentils
1 sweet pepper, chopped (I used yellow)
1 green zucchini, chopped
1 tomato, seeds removed, diced
wraps (for a great gluten-free option, try lettuce wraps)
- Soak lentils for 8 hours, drain and rinse. Boil lentils until fully cooked through, approximately 20-25 minutes.
- Add crushed garlic and coconut oil to pan set at medium heat. After a couple minutes, add chopped yellow pepper and chopped zucchini. Sauté for another couple of minutes and add diced tomatoes. Cook until heated through.
- Spread a small spoonful of tahini on your wrap. Layer cooked lentils. Add sautéed vegetables.
Roll your wrap up, and enjoy! Makes about 2 wraps.