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Lentils.org

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Mediterranean Crunch Lavash Wrap

Prep Time: 25 Minutes

Total Time: 35 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • Dressing
  • ½ cup (125 mL) olive oil
  • ⅓ cup (80 mL) lemon juice
  • 2 Tbsp (30 mL) red wine vinegar
  • 1 Tbsp (15 mL) Dijon mustard
  • 1 Tbsp (15 mL) garlic, minced
  • 1 Tbsp (15 mL) dried oregano
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) pepper
  • Filling
  • 5 cups (1.25 L) cooked whole red (brown) lentils, chilled
  • 2 cups (500 mL) cucumber, small diced
  • 2 cups (500 mL) cherry tomatoes, quartered
  • 1 cup (250 mL) red onion, thinly sliced
  • 1 cup (250 mL) crumbled Feta cheese
  • ½ cup (125 mL) parsley, chopped
  • Assembly
  • 10 large lavash flatbreads
  • 2 ½ cups (625 mL) prepared hummus
  • 5 cups (1.25 L) shredded romaine lettuce
  • 2 cups (500 mL) pickled red onions
  • 1 ½ cups (375 mL) sliced pepperoncini

Directions

  1. In a small bowl, combine oil, lemon juice, vinegar, Dijon, garlic, oregano, salt, and pepper. Whisk until emulsified. Set aside dressing.
  2. In a large mixing bowl, combine lentils, cucumber, cherry tomatoes, red onion, Feta, and parsley.
  3. Add dressing to filling and gently toss until evenly coated. Refrigerate until service.
  4. Place lavash flatbreads on a clean work surface.
  5. Spread each lavash with ¼ cup (60 mL) hummus, leaving approximately 1 inch around the edges.
  6. Top each with ½ cup (125 mL) shredded romaine lettuce. Portion approximately ¾ cup (175 mL) lentil filling down the center of each lavash.
  7. Top with approximately 3 Tbsp (45 mL) pickled red onions and 2 Tbsp (30 mL) sliced pepperoncini.
  8. Fold sides of the lavash inward and tightly roll to enclose the filling.
  9. Cut each wrap in half on a diagonal and serve immediately, or wrap and refrigerate for grab-and-go service.
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