Lentil Wraps with Feta and Olives

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    Lentil Wraps with Feta and Olives

    Lentil Wraps with Feta and Olives

    (25)
    35min


    24 people made this

    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (25)

    Reviews in English (25)

    by
    32

    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.  -  14 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    30

    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.  -  12 May 2004  (Review from Allrecipes USA and Canada)

    by
    15

    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!  -  10 Jan 2011  (Review from Allrecipes USA and Canada)

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