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Curried Broccoli and Lentil Wraps
with baby carrots

Active: 30 minTotal: 30 min

Saute broccoli with mild curry powder to create a flavorful and nutritious foundation for the creamy filling in these wraps. The filling should be warm or room temperature, so be sure to add the yogurt and lentils with the pan off the heat.

Tags

Ingredients

Servings:
4
Metric
Curried Broccoli and Lentil Wraps:
  • Broccoli florets - 1 lb, finely chopped
  • Shallots - 2 cloves, chopped
  • Green onions - 2 stalks, sliced, green and white parts separate
  • Oil, cooking - 1 Tbsp
  • Curry powder, mild - 2 tsp
  • Water - 1 Tbsp
  • Lentils, pre-cooked - 2 cups, drained if using canned (look for vacuum-packed or canned )
  • Yogurt, plain or Greek - 1/4 cup
  • Mustard, Dijon - 1 tsp
  • Lemon juice - 1/2 tsp
  • Tortillas, burrito-sized - 4
Baby Carrots with Hummus:
  • Baby carrots - 8 oz
  • Hummus - 4 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Broccoli / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Green onions - Slice green onions, keeping white and green parts separate. (Can be done 1 day ahead)

Make

  1. Heat a wok or skillet over medium-high heat. Add oil and then broccoli florets, shallots, white parts of green onions, and curry powder. Saute until broccoli turns bright green, ~2 minutes. Add water and cover with a lid. Steam until broccoli is tender but still has some crunch.
  2. Drain off any excess water in the pan and remove pan from heat (you want everything warm but not hot). Stir in green parts of green onions, lentils, yogurt, mustard, and lemon juice. Season with some salt and pepper.
  3. Warm the tortillas according to package directions.
  4. Fill tortillas with broccoli and lentil mixture. (If possible, enclose the filling like you would in a burrito to prevent the filling from falling out.)
  5. Serve wraps with carrots and hummus on the side. Enjoy!

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Reviews

This meal has 44 reviews

Yes it was a bit bland but the kids liked it. I added mustard, sundried toms, and halfed the stock. I also used elbow pasta to make it a like mac n chese.

By: Talia
Posted: Mar 11, 2019
Diet: Original

I was worried after seeing the reviews, but this turned out perfectly and was delicious! It was full of garlicky flavor and I had a few broccoli haters say they really enjoyed how the broccoli turned out.

By: Summer
Posted: Mar 10, 2019
Diet: Original

Bland and gruyere cheese is pricey! Disappointed with the high amount of fat in this dish too.

By: Tara
Posted: Mar 09, 2019
Diet: Original

Didn't really come out very flavorful. I couldn't do the shallot which probably made a big difference. Had to add salt at the end. Would add extra seasoning next time.

By: Angela
Posted: Mar 08, 2019
Diet: Original

It was fine. The chicken was good, but the sauce was just OK. I'm not disappointed that I made it, but I probably wouldn't make it again. I thought the sauce thickened fine (which seems to be a common problem in the reviews).

By: Danielle
Posted: Mar 08, 2019
Diet: Original

Loved this! Added a heaping T. Of Dijon to the sauce and it was perfect!

By: Ki Lan
Posted: Mar 07, 2019
Diet: Original