Crispy Lentil & Roasted Pepper Wraps with Lemon-Garlic Yogurt Sauce
These flavorful wraps feature pan-crisped lentils, sweet roasted peppers, and crunchy veggies, all tucked into soft tortillas and drizzled with a zesty lemon-garlic yogurt sauce. A quick, protein-packed meal perfect for busy weeknights.
- 2 cups cooked brown or green lentils, drained and rinsed
- 1 large red bell pepper, roasted and sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 large whole wheat or regular tortillas
- 2 cups baby spinach or mixed greens
- 1 medium carrot, shredded
- 0.75 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp fresh dill or parsley, chopped
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Instructions
In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Add the drained lentils, smoked paprika, garlic powder, salt, and black pepper. Sauté, stirring occasionally, until lentils are crispy and golden, about 8 minutes.
⏱️ 8 minutes 🌡️ Medium-HighWhile lentils cook, mix Greek yogurt, lemon juice, minced garlic, chopped dill or parsley, and 1 tablespoon olive oil in a small bowl. Stir well and set aside.
⏱️ 3 minutesWarm tortillas in a dry skillet over medium heat, about 30 seconds per side.
⏱️ 4 minutes 🌡️ MediumTo assemble, divide spinach, roasted pepper slices, shredded carrot, and crispy lentils among tortillas. Drizzle generously with lemon-garlic yogurt sauce, then wrap and serve.
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Nutrition Information
Per serving. Values are approximate and may vary.
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