Green Lentil, Collard Wraps Recipe
Here’s my new way to get more plant protein in my lunch! Another inspiration for this is that, when I see wraps made with collard leaves, I like the idea of it, because it’s a healthy green, but it also feels so boring. These have collard greens blended with lentils and quinoa to make a super healthy wrap.
Add a dip and veggies on top. In this photo I used hummus, and chopped early girl tomatoes and Persian cucumbers. I also used the other half of the collard greens and made chips baked at 400 degrees until crispy. I saved a few garbanzo beans before I made hummus, and crisped them up in the same pan. They'll take a few more minutes than the collards.
Below the recipe is another example of the wrap with Summer veggies and greek yogurt.
Use what you like to wrap these in.
Green Lentil & Collard Wraps
These wraps have good plant protein and the super nutrients of collard greens.
Ingredients
- 3/4 Cup of Green Lentils
- 1/4 Cup of Quinoa
- 1/2 a Bunch of Collard Greens
- 1 1/4 Cups of Water
- Pinch of Salt
Instructions
- Soak the lentils and quinoa overnight with plenty of water.
- Rinse them the next day.
- Blend all ingredients in a high speed blender until very smooth.
- Heat a pan on low heat. Lightly coat it with butter or coconut oil.
- When it's heated, pour about 1/2 a cup of batter into the pan. Then swirl it with a rubber spatula to make a larger circle.
- Heat on both sides for 2-4 minutes each.
Notes
These aren't easy to make, but if you have the right pan and can get the hang of it, they're great! The right heat setting will take a little time to figure out. I haven't perfected it yet, but I'm happy when I have them!
