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Loaded Veggie & Lentil Wrap

Loaded Veggie & Lentil Wrap

Grab your veggies & cook up some healthy lentils to boost your energy & fill you up quick with a fresh wrap.  Follow the recipe or change up the veggies to your taste or availability.

loaded veggie & lentil wrap

Loaded Veggie & Lentil Wrap


  • 1 cup lentils
  • 4 cups low sodium vegetable broth or water
  • 2 tbsp tahini
  • 1 tsp cumin
  • 1/2 tsp paprika
  • juice of a lemon
  • Salt & Pepper to taste
  • 3-4 shishito peppers
  • 2 carrots
  • 2 stalks celery
  • 1 zucchini
  • 1 red onion
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp parsley
  • 3 tbsp extra virgin olive oil
  • Salt & Pepper to taste
  • large wraps or tortillas
  • a handful of greens per wrap
  • 1 tsp harissa sauce per wrap optional


  • Rinse and drain lentils. Combine 1 cup lentils with 4 cups of preferred liquid and simmer gently with the lid tilted until desired tenderness, about 30 minutes.
  • While the lentils are cooking cut up your veggies. Preheat your oven to 350° and line a baking dish with parchment paper.
  • Season the veggies with garlic powder, onion powder, parsley, extra virgin olive oil, salt and pepper. Adjust more or less to your taste.
  • Once veggies are seasoned mix well to ensure they're all coated. Bake for 30 minutes.
  • Once your lentils are done remove from heat and fluff with a fork. Transfer to a bowl.
  • Take the roasted veggies out and let them sit while you prepare the lentils.
  • When your lentils are in a mixing bowl, add in the tahini, lemon juice, cumin, paprika, salt and pepper. Mash until all is combined and mixed well.
  • Take one large wrap and spread a tsp of Harissa sauce across (if using).
  • Follow that with 2 heaping tbsp of mashed lentils, roasted veggies and handful of spinach. Roll wrap then cut in half.
  • Repeat these steps for however many wraps you make. Serve.


Recipe adapted from Neurotic Mommy.
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