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Easy Lentil Feta Wraps

Easy Lentil Feta Wraps

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
SEKMARK

SEKMARK

Very tasty and very quick! My husband loves it, and I love that it takes only a few minutes to make! Use any or all of the ingredients, or whatever you have on hand! White wine may be substituted with heavy cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft.
  2. Heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 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

jimmychoo
31

jimmychoo

8/14/2006

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.

jenn
30

jenn

5/12/2004

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.

Kirsten
14

Kirsten

1/10/2011

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!

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