LENTIL AND ROAST VEGGIE WRAP

Lentil and Roast Veggie Wrap image

Provided by Amy H.

Time 10m

Number Of Ingredients 12

1/2 c cooked lentils
1/4 tsp ground turmeric
1/8 tsp cumin
2 tomato slices
1/2 c cup baby spinach
1/4 c diced yellow squash
1/4 c diced zucchini
1/4 c sliced roasted red peppers
1 Tbsp tahini
dash(es) salt
dash(es) pepper
1 1 whole wheat tortilla wrap (i use ole xtreme wellness high fiber low carb tortilla wraps)

Steps:

1. Drizzle zucchini and squash with a couple of teaspoons of olive oil and toss in a foil lined pan with a bit of salt & pepper. Bake in the oven at 400 degrees for 10 minutes. Add roasted red peppers to the pan in the last few minutes just to heat them.
2. Heat lentils on the stove. While lentils are heating, add ground turmeric, cumin, salt and pepper and mash until the consistency of refried beans.
3. Drizzle a bit of tahini sauce over a whole wheat wrap.
4. Spoon on the lentil mash.
5. Add the roasted red peppers, the zucchini and squash into the center.
6. Layer on some fresh spinach leaves and sliced tomato.
7. Fold over ends and roll up in a wrap.