My zesty lentil wraps with silky cashew cream are the answer to healthy eating without sacrificing flavor. Brimming with spices, crunchy veggies, and a luscious, tangy sauce, these wraps are an easy plant-based dish you’ll want to make again and again. Whether you’re looking for a protein-packed lunch, a hearty dinner, or a dish to impress friends, this recipe ticks every box for taste, nutrition, and simplicity.
Why You Will Love This Recipe:
- Full of plant-based protein and fiber
- Bursting with fresh, zesty flavors
- Satisfying and filling
- Great for meal-prep or grab-and-go meals
- Customizable for all tastes, with endless topping options
- Naturally vegan and easy to make gluten-free
- Kid-friendly and perfect for lunchboxes
Ingredients:
For the Lentil Filling:
• 1 cup dried brown or green lentils
• 2 1/2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (optional)
• Zest and juice of 1 lime
• Salt and pepper, to taste
For the Cashew Cream:
• 1 cup raw cashews (soaked 2-4 hours, drained)
• 1/2 cup water
• 2 tablespoons lemon juice
• 1 small garlic clove
• 1 tablespoon nutritional yeast
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
For Assembly:
• 6 large whole wheat, spinach or gluten-free tortillas
• 1 1/2 cups shredded lettuce or baby spinach
• 1 cup shredded carrots
• 1/2 cup thinly sliced red cabbage
• Extra lime wedges and fresh cilantro (optional)
How to Make (Step-by-Step):
- Prepare the Lentil Filling: Rinse lentils well and place in a saucepan with water or broth. Bring to a boil, then lower heat and simmer uncovered for 18-20 minutes, until lentils are tender but not mushy. Drain if needed and set aside to cool for 10 minutes.
- Cook Vegetables & Season: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes. Add bell pepper, cumin, paprika, chili powder, and cook for 3-4 minutes. Stir in the cooked lentils, lime zest and juice, salt, and pepper. Cook until everything is heated through and aromatic. Remove from heat.
- Make Cashew Cream: Blend soaked cashews, water, lemon juice, garlic, nutritional yeast, salt, and pepper until completely smooth, scraping down the sides as needed. Add more water if you want it thinner. Taste and adjust seasoning.
- Warm the Wraps: Briefly warm tortillas in a dry skillet or microwave to make them pliable.
- Assemble Wraps: Lay a tortilla flat and layer with lettuce, carrots, cabbage, and a generous spoonful of lentil mixture. Drizzle with cashew cream. Roll up tightly, tucking in the sides, and slice in half.
- Garnish & Serve: Serve immediately with extra lime and cilantro or pack for lunch!
Expert Tips:
- Soak cashews ahead of time for the creamiest sauce
- Use pre-cooked or canned lentils to save time (just rinse well before heating!)
- Add a splash of apple cider vinegar for extra tang in the cashew cream
- Heat wraps before assembly to avoid tearing
- Don’t overfill wraps for easier rolling
Recipe Variations:
- Swap lentils for black beans or chickpeas for a new flavor
- Add sliced avocado or pickled onions for richness and extra zing
- Stir in fresh herbs like mint or basil to the filling
- Make the wraps spicy by adding chipotle sauce or hot peppers to the lentils
- Use collard leaves for a grain-free alternative
Storage and Reheating:
- Store lentil filling and veggies separately in airtight containers in the fridge for up to 4 days
- Cashew cream lasts 5 days chilled
- Assemble wraps right before eating for best texture (assembled wraps can get soggy if left overnight)
- Reheat the lentil mixture in a skillet or microwave if desired
Serving Suggestions:
- Serve with a crisp green salad or sweet potato fries
- Slice wraps into smaller pinwheels for a party appetizer
- Pair with a bowl of veggie soup in colder months
- Add a side of fruit for a vibrant lunch plate
Description
My zesty lentil wraps with silky cashew cream are the answer to healthy eating without sacrificing flavor. Brimming with spices, crunchy veggies, and a luscious, tangy sauce, these wraps are an easy plant-based dish you’ll want to make again and again. Whether you’re looking for a protein-packed lunch, a hearty dinner, or a dish to impress friends, this recipe ticks every box for taste, nutrition, and simplicity.
Ingredients
For the Lentil Filling:
For the Cashew Cream:
For Assembly:
Instructions
(Step-by-Step)
-
Prepare the Lentil Filling
Rinse lentils well and place in a saucepan with water or broth. Bring to a boil, then lower heat and simmer uncovered for 18-20 minutes, until lentils are tender but not mushy. Drain if needed and set aside to cool for 10 minutes.
-
Cook Vegetables & Season
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes. Add bell pepper, cumin, paprika, chili powder, and cook for 3-4 minutes. Stir in the cooked lentils, lime zest and juice, salt, and pepper. Cook until everything is heated through and aromatic. Remove from heat.
-
Make Cashew Cream
Blend soaked cashews, water, lemon juice, garlic, nutritional yeast, salt, and pepper until completely smooth, scraping down the sides as needed. Add more water if you want it thinner. Taste and adjust seasoning.
-
Warm the Wraps
Briefly warm tortillas in a dry skillet or microwave to make them pliable.
-
Assemble Wraps
Lay a tortilla flat and layer with lettuce, carrots, cabbage, and a generous spoonful of lentil mixture. Drizzle with cashew cream. Roll up tightly, tucking in the sides, and slice in half.
-
Garnish & Serve
Serve immediately with extra lime and cilantro or pack for lunch!
Nutrition Facts
Servings 6
Serving Size 6
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 2g10%
- Total Carbohydrate 49g17%
- Dietary Fiber 9g36%
- Sugars 6g
- Protein 13g26%
- Vitamin C 21 mg
- Calcium 63 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choose gluten-free tortillas for an entirely gluten-free wrap
- Adjust spice and lime juice to your liking
- You can freeze leftover lentil filling for up to 1 month
- Taste and season cashew cream—every lemon and cashew batch is a bit different
