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This lentil veggie wrap recipe is the perfect way to spice up your weeknight dinner routine!
Reasons You'll Love These Vegan Wraps:
- They are fully plant-based and don't include meat, dairy, or eggs.
- These wraps are full of protein with 31 grams of protein per serving.
- I rate this recipe as easy and it takes just 35 minutes.
Tortillas: I like using whole wheat/whole grain tortillas to get some extra nutrients, but you can use any type of tortilla you like best.
Lettuce: I prefer to use romaine or green leaf lettuce due to the mild flavors and texture. You can use any type of lettuce that you prefer.
Red Onion: If you're looking to bring this recipe up a notch, you can use pickled red onions instead of classic raw onions.
Tahini Dressing: See the recipe below for my homemade tahini dressing. If you're looking to save a little time, you can use a premixed or store bought dressing.
Lentils: I used green lentils in this recipe. If you're interested in learning about the different types of lentils, check out this article all about lentils.
See recipe card below for the full list of ingredients and quantities.
Step by Step Instructions
I love that this veggie wrap recipe is super easy to make!
Start by rinsing the lentils in a fine mesh strainer under cool water. Then cook the lentils according to package instructions or until fully cooked.
I usually cook my green lentils by rinsing them, then adding them to a pot of cool water and bringing them to a boil. Then I reduce to a simmer and continue to cook them for about 20 minutes or until tender but not mushy.
Then drain the excess water.
While the lentils are cooking you can make the tahini dressing using the recipe below. Once you've cooked and drained the lentils, return them to the pot and stir in the dressing until they are well coated and allow them to cool slightly.
Wash and prep all of the fresh produce.
Assemble the wraps by adding equal amounts of the ingredients to the tortillas.
Wrap the tortillas up like burritos. If you want to seal the wraps, transfer one wrap at a time, seal down onto a pan over medium-low heat on the stovetop. Allow the wrap to heat up for about 30 seconds, then carefully remove it before allowing it to cool slightly and serving.
Make it spicy: Make this a spicy veggie wrap by adding ½ teaspoon of crushed red peppers to the tahini dressing.
Add extra veggies: You can add any extra vegetables that your heart desires to these plant based wraps. I think that carrots, celery, or peppers would be great to add.
Make it extra creamy: You can add 1 tablespoon of hummus to each tortilla and spread it before adding other ingredients to make this plant based wrap extra creamy.
Try some of my other plant-based recipes next:
If you enjoyed this recipe, be sure to let me know by leaving a star rating and a comment below.
Spicy Lentil Wraps
- 4 whole grain tortillas
- 2 cups green lentils cooked
- 1 cup lettuce
- ½ cup cucumbers sliced
- ½ cup tomatoes sliced
- ½ cup red onion sliced
- 2 tablespoon tahini
- 2 tablespoon dijon mustard
- 1 tbsp olive oil
- 2 tsp agave nectar
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 3 tablespoon cold water
- Begin by cooking the green lentils according to package instructions. While the lentils cook, mix together all ingredients for the tahini dressing. After the lentils are cooking thoroughly, drain any excess liquid, and stir in the tahini dressing. Set lentils aside to cool slightly.
- Wash and prepare all fresh produce according to the ingredient list. Warm the tortillas in the microwave or on the stovetop in a pan for a few seconds or until warm.
- Layer equal amounts of all ingredients on top of the tortillas. Then wrap the tortillas up like burritos.
- Extra step: If you want to "seal" your wraps, carefully transfer the wraps to a pan on the stovetop and warm them seal side down on the pan over medium-low heat for about 30 seconds.