Healthy Recipes

Published on April 4th, 2013 | by Andrea Bertoli


Easy, Vegan Lentil Wraps

We have here today (and over the next few days) easy, vegan lentil wraps, one of many quick recipes here on our site to get you through busy weeks. These are the types of easy foods I crave when I am really busy- like this whole past month! I’ve been busy with work, moving houses, and this weekend I will be away for a little mini-vacation for the wedding of my little brother and his soon-to-be-wife.

vegan lentil wraps

vegetable, creamy goodness

Lentils are easy and comforting– and they are super filling and cheap. They are delicious in soups or just served alongside some greens, but I really like them in wraps like this one. It makes a great quick lunch at home or for a good meal on the go. If you are really in a hurry, feel free to use canned lentils, but saute the veggies first, then add to the mixture.

Vegan Lentil Wraps with Tahini Dressing

Tahini Dressing

¼ cup tahini (sesame paste)
2 Tablespoons tamari
2 Tablespoons lemon juice
1 Tablespoon apple cider vinegar
1 Tablespoon honey
Water, as needed for texture

2 cups French Green lentils (or any brownish lentil)
1 cup diced sweet potatoes
1 cup diced carrots
1 cup diced onion
½ cup sliced celery
½ cup chopped fresh tomatoes
4 cups water
1 teaspoon each coriander, cumin, mustard, and basil
Salt and pepper to taste
4 whole-wheat tortillas (or wraps of choice)
2 cups fresh chopped kale or spinach (or try using some leftover Kale Salad)
1 cup shredded carrots

  1. To make the Dressing: Whisk together tahini, tamari, lemon juice, vinegar, and honey until smooth, adding water as needed to create a smooth, creamy dressing. Set aside.
  2. Add lentils, sweet potatoes, carrots, onions, celery, and tomatoes to a stockpot. Add water and bring to a boil. Cover, reduce heat, and simmer for 20 minutes, or until lentils are soft. Drain off excess water, stir in herbs, and salt and pepper to taste.
  3. To make wraps, layer tortillas with about ¾ cup lentil mixture, and then top with spinach and carrots. Drizzle with dressing and roll. Serve and enjoy!

Yield: 4 wraps


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About the Author

A vegan chef, cookbook author, educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at, Vibrant Wellness Journal, and Eat Drink Better. Find more from Andrea on Facebook and Instagram

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