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Mediterranean Lentil Salad Wraps Recipe

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4.4 from 6 reviews

A fresh and vibrant Mediterranean Lentil Salad Wrap featuring tender lentils, crisp cucumbers, sweet bell peppers, juicy cherry tomatoes, tangy feta, and aromatic herbs all wrapped in soft lavash or tortillas. Perfect for a quick, healthy, and flavorful meal that can be enjoyed on the go or toasted for extra texture.

Ingredients

Lentil Salad

  • 1 can cooked lentils, rinsed and drained
  • 2 small Persian cucumbers, or ½ English cucumber, small dice
  • ½ orange bell pepper, small dice
  • ½ heaped cup cherry tomatoes, quartered
  • ¼ small red onion, small dice
  • 3 tablespoons pitted kalamata olives, chopped
  • ⅓ cup crumbled feta cheese
  • 1 large handful fresh mint, chopped
  • 1 large handful fresh dill, finely chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dijon mustard
  • Sea salt, to taste

Wraps

  • 4 lavash wraps, or 10-inch tortillas

Instructions

  1. Prepare Lentils: Spread the drained lentils on a couple of paper towels or clean kitchen towels and blot away excess moisture with another paper towel. Transfer lentils to a large bowl and mash about half of them using a fork or potato masher to create a mixture with some texture.
  2. Add Vegetables and Herbs: Blot the chopped cucumber and bell pepper to remove excess moisture, then add them to the bowl along with cherry tomatoes, red onion, kalamata olives, crumbled feta, chopped mint, and dill. Toss all ingredients together well.
  3. Season the Salad: Stir in red wine vinegar, olive oil, and dijon mustard. Taste the salad and season with sea salt as needed to balance the flavors.
  4. Assemble Wraps: Divide the lentil salad evenly among the lavash wraps or tortillas, mounding the salad in the center of each. Fold in the sides of each wrap, then roll them up tightly like a burrito.
  5. Optional Toasting: For a toasted flavor and to help seal the wraps, preheat a skillet over medium heat and sear each wrap for 3 to 5 minutes until golden brown and slightly crispy.
  6. Storage and Serving: Serve the wraps immediately or prepare only as many as needed. Store any leftover lentil salad in the refrigerator for up to 5 days, noting that vegetables may release more liquid over time.

Notes

  • Use paper towels to blot vegetables and lentils to prevent soggy wraps.
  • Feel free to substitute feta with a dairy-free alternative for a vegan version, although the diet label remains vegetarian as given.
  • The optional toasting step adds flavor and texture but can be skipped for a quick no-cook option.
  • Keep leftover salad refrigerated and consume within 5 days for optimal freshness.
  • Lavash or 10-inch tortillas work interchangeably based on preference or availability.

Find it online: https://miracooking.com/mediterranean-lentil-salad-wraps-recipe/