Wholemeal Lentil Wraps

    35 min

    A healthy wrap, which is packed full of vegetables, protein and flavour. Wholemeal tortillas are filled with shallots, mushrooms, lentils, feta, olives and tomatoes.

    24 people made this

    Makes: 6 wraps

    • 6 wholemeal flour tortillas
    • 3 tablespoons olive oil
    • 2 cloves garlic, finely chopped
    • 2 shallots, finely chopped
    • 225g fresh mushrooms, sliced
    • 4 tablespoons dry white wine
    • 1 (400g) tin brown lentils, drained
    • 115g feta cheese, crumbled
    • 4 tablespoons chopped kalamata olives
    • 90g chopped tomatoes

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 120 C / Gas 1/2. Wrap the tortillas in foil and warm in the oven about 10 minutes, until soft.
    2. Heat oil in a saucepan over medium heat and saute the garlic, shallots and mushrooms for 5 minutes, until lightly browned. Pour in the wine and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils and cook 2 minutes, just until heated through.
    3. Fill each tortilla with a portion of the lentil mixture and fold or roll. Top with feta cheese, olives and tomatoes.

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    Reviews in English (14)


    Excellent! I followed the recipe exactly and loved it. The only thing I wasn't fond of was the feta (although I think it was just the type of feta I bought) so the second wrap I made I used real parmesan cheese and this was really great. Even my meat-lovin boyfriend loved them.  -  14 Aug 2006  (Review from Allrecipes US | Canada)


    I was looking for something other than burritos to use up some tortillas, and this fit the bill perfectly. Nice, fresh Mediterranean flavors! This would be good with garbanzos or cannellini beans, too. Next time I think I'll throw in some thyme or oregano too.  -  12 May 2004  (Review from Allrecipes US | Canada)


    This recipe is mostly tasteless as prepared, but with a few tweaks it can be amazing! I added walnut pieces, a generous amount of curry powder, some cumin (not a lot, it's strong) and some chili powder. Sorry, I don't have measurements, I cook by eye and taste most of the time. Also, if you use dry lentils, use about 6 ounces. They really expand when you cook them!  -  10 Jan 2011  (Review from Allrecipes US | Canada)