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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

It was good. Kids ate it, so that’s a win.

By: Teresa
Posted: May 03, 2019
Diet: Original

Didn't include the red pepper for the kids, but it was definitely good with it! Enjoyable and I plan to make this again (good sub for boxed mac n cheese that the kids asked for that night LOL).

By: Cathleen
Posted: Apr 01, 2019
Diet: Original

Loved this recipe so comforting. Made some changes -fried the chicken and kept it in the pan while i added the liquids/sauce -to the sauce I added: 1 teaspoon chilli, 1 teaspoon salt, 0.5 teaspoon pepper, 1 teaspoon Italian herbs and 1 tablespoon of Dijon mustard and 1.5 cups of stock rather than 2 cups -used cheddar cheese -squeeze of lemon at the end to enhance flavours

By: Nora
Posted: Mar 30, 2019
Diet: Original

This was great! Will be adding it to my favourites. So simple to make.

By: Jenn
Posted: Mar 21, 2019
Diet: Paleo

Used Quorn instead of chicken and cheddar cheese, was delicious everyone enjoyed it and it was very quick and easy to make.

By: Nicki
Posted: Mar 21, 2019
Diet: Original

Made with Gardein chicken. Very yummy and low-fuss.

By: Jenn
Posted: Mar 21, 2019
Diet: Original