This wrap is a go-to in our household. Packed full of flavor and nutrients, it's perfect for me to have for lunches at home, or for Shane to take to work. This is a great wrap for vegans and omnivores alike, because when yellow and red lentils are combined, they create a complete protein as well as supplying essential amino acids; then I also added green and black lentils for dietary fiber and iron.
FOUR LENTIL and CHICKPEA WRAP
2/3 cup yellow lentils
2/3 cup red lentils
2/3 cup green lentils
2/3 cup black lentils
6 cups water
1 cup cooked chickpeas
sprouts
spinach
gluten-free tortillas (or wrap of choice)
ARTICHOKE SPREAD
1 yellow onion, chopped
1-2 cloves minced garlic (depending on how much garlic you like)
1/2 cup of artichoke hearts, drained and roughly chopped
2 tbsp fresh oregano, chopped
1 tsp rosemary, chopped
1/2 tsp ground cumin
1/3 cup olive oil
salt and pepper to taste
LENTIL MARINADE
2 cloves garlic, minced
salt and pepper to taste
2 tsp dijon mustard
4 tbsp balsamic vinegar
3 tbsp olive oil
Start by bringing the 6 cups of water to a boil. Reduce to a simmer and add yellow lentils (they take longer to cook than the other three lentils). Cook yellow lentils for 3 minutes and then add remaining three types of lentils. Cook for an additional 8-10 min (until lentils are tender).
While lentils are cooking, start on the artichoke spread by cooking the onion in the olive oil until onion is tender and turning clear in color. Once the onion is cooked, blend with remaining ingredients for the artichoke spread, in a food processor.
In a separate bowl, whisk together the ingredients for the lentil marinade and set aside.
Drain the cooked lentils and toss in the lentil marinade. Then build your wrap by layering tortillas (or wrap of choice) with the artichoke spread, the lentils, chickpeas, sprouts and spinach. ENJOY!!
