lentil and roast veggie wrap
a recipe by
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
prep time 5 Min
cook time 5 Min
method Stove Top
Ingredients For lentil and roast veggie wrap
1/2 ccooked lentils
1/4 tspground turmeric
1/2 ccup baby spinach
1/4 cdiced yellow squash
1/4 cdiced zucchini
1/4 csliced roasted red peppers
11 whole wheat tortilla wrap (i use ole xtreme wellness high fiber low carb tortilla wraps)
How To Make lentil and roast veggie wrap
1Drizzle 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.
2Heat lentils on the stove. While lentils are heating, add ground turmeric, cumin, salt and pepper and mash until the consistency of refried beans.
3Drizzle a bit of tahini sauce over a whole wheat wrap.
4Spoon on the lentil mash.
5Add the roasted red peppers, the zucchini and squash into the center.
6Layer on some fresh spinach leaves and sliced tomato.
7Fold over ends and roll up in a wrap.
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Categories & Tags for Lentil and Roast Veggie Wrap:
- #Quick & Easy
- Low Fat
- Dairy Free
- Soy Free
- #whole wheat
- #Summer squash
- #roasted red peppers
- #yellow squash
- #roasted veggies
- #roasted vegetable
- Middle Eastern
- Stove Top