Protein packed lentil wrap

by Humane World for Animals Culinary Innovation Chefs 

Serves 4

Ingredients

Lentil crumble 

• 4 tsp canola oil
• 1 cup yellow onions, diced small
• 1 tbsp garlic cloves, peeled and diced
• 1 tbsp canned tomato paste
• 2 tbsp taco seasoning 
• 1 2/3 cup white button mushrooms, chopped
• 2 cups lentils, cooked
• 1/2 tsp kosher salt
• 1/3 tsp black pepper, table grind

Coleslaw and dressing 

• 1/2 cup vegan mayonnaise 
• 1 tsp lime juice
• 1/2 tsp taco seasoning
• 1/3 tsp garlic powder
• 1/8 tsp kosher salt
• 1 tbsp cold water
• 2 cups cabbage, coleslaw mix 
• 1/2 cups red onions, sliced
• 1/2 cup canned corn, whole kernels
• 1/4 cup fresh chopped cilantro

To assemble 

• 1/4 cup guacamole, premade 
• 4 each 10" flour tortillas

Instructions

For lentil crumble 

1. On a flat top grill heat oil over medium-high heat. Add onions and cook for 3-5 minutes. Add garlic and cook for 1 minute. Add tomato paste and taco seasoning and cook for 2-3 minutes or until tomato paste starts to caramelize. 

2. Add mushrooms and cook for 3-5 minutes until moisture releases. Add lentils, salt and pepper and cook for 10 minutes until thickened. Hold hot for service. 

For coleslaw dressing 

1. In a small mixing bowl, combine vegan mayonnaise, lime juice, taco seasoning, garlic powder, salt and water. Place dressing in cooler for later use. For coleslaw In a large bowl, combine coleslaw mix, onions, corn and cilantro. Add dressing and toss to coat. 

To assemble 

1. Spread 1 ounce of guacamole on tortilla. Add 3 ounces of coleslaw mix, and top with 6 ounces of crumble. Roll wrap ensuring sides are tucked-in. 

2. On a flat top, heat wrap for 1 minute or until wrap has sealed. Slice on a bias and serve.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 12.77oz | Calories: 517kcal | Carbohydrates: 70g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Sodium: 1292mg | Fiber: 14g | Sugar: 9g