This low-fat, low-carb vegetarian wrap, it is jammed packed full of nutrients, protein and fibre. Perfect for lunch or a light meal.
First published at www.transformationcookbook.com
Ingredients:
400g brown lentils
2 cups cooked butternut pumpkin, mashed
1/2 tsp ground cumin
1/2 cup pomegranate seeds
1/2 cup fresh coriander leaves, chopped
2 cups broad/green beans
1 lebanese cucumber, thinly sliced
6 corn tortillas
rock salt & cracked pepper
Lemon Legume Spread:
1 cup canned chickpeas, drained & rinsed
1 cup canned cannellini beans, drained & rinsed
2 tbsp lemon juice
1 tbsp lemon zest
2 tbsp mayonnaise
Step 1 – In a bowl combine lentils, pumpkin, cumin, pomegranate seeds and coriander leaves. Season with salt & pepper.
Step 2 – Place all Spread ingredients in a blender and puree to make a paste.
Step 3 – Spread the tortillas with the paste, then portion out the legume salad evenly onto the wraps. Add beans and cucumber slices on top, roll up and serve
Tip:
• Alternatives to pomegranate seeds are cranberries, red currants or raspberries.
• For a low-energy, gluten-free alternative, replace corn tortillas with large cos lettuce leaves.
