Lentil Wraps with Feta and Olives

    Lentil Wraps with Feta and Olives

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    This is a delightful vegetarian lunch or dinner that only takes a few minutes to make. If you like, white wine may be substituted with heavy cream.

    Serves: 6 

    • 6 flour tortillas
    • 3 tablespoons olive oil
    • 2 cloves garlic, minced
    • 2 eschallots, finely chopped
    • 250g fresh mushrooms, sliced
    • 1/4 cup dry white wine
    • 1 (400g) tin brown lentils
    • 125g feta cheese, crumbled
    • 1/4 cup chopped kalamata olives
    • 1/2 cup chopped tomatoes

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

    1. Preheat oven to 120 degrees C. Wrap the tortillas in aluminium 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, eschallots 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, top with feta cheese, olives and tomatoes then fold or roll.

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