Curried Broccoli and Lentil Wraps
with baby carrots
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.
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Ingredients
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
Prep
- Broccoli / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
- Green onions - Slice green onions, keeping white and green parts separate. (Can be done 1 day ahead)
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Make
- 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.
- 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.
- Warm the tortillas according to package directions.
- 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.)
- Serve wraps with carrots and hummus on the side. Enjoy!
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