Lentil and Roast Veggie Wrap

Amy H.


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


☆☆☆☆☆ 0 votes

5 Min
5 Min
Stove Top


  • 1/2 c
    cooked lentils
  • 1/4 tsp
    ground turmeric
  • 1/8 tsp
  • 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
  • dash(es)
  • dash(es)
  • 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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