Creamy avocado, seasoned lentils, and veggies wrapped in whole wheat for a nourishing, protein-rich breakfast.
# What You'll Need:
→ Lentil Filling
01 - 1 cup cooked brown or green lentils (drained and rinsed if canned)
02 - 1 small red onion, finely diced
03 - 1 clove garlic, minced
04 - 1 teaspoon olive oil
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Wrap & Toppings
09 - 4 large whole wheat tortillas or wraps
10 - 1 large ripe avocado, sliced
11 - 1 cup baby spinach or arugula
12 - 1/2 cup cherry tomatoes, halved
13 - 1/4 cup crumbled feta cheese (optional)
14 - 2 tablespoons fresh cilantro, chopped
15 - 1 tablespoon lime juice
# Steps to Follow:
01 - Heat olive oil in a skillet over medium heat. Add red onion and sauté for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and cook for 30 seconds. Stir in lentils, ground cumin, smoked paprika, salt, and black pepper. Cook for an additional 2 to 3 minutes until lentils are heated through and spice aroma develops. Remove from heat.
03 - Gently warm tortillas in a dry skillet or microwave until soft and pliable.
04 - Lay each tortilla flat and evenly distribute spinach, lentil mixture, avocado slices, cherry tomatoes, and feta cheese along the center.
05 - Drizzle lime juice and sprinkle chopped cilantro over the fillings.
06 - Fold in the sides of each tortilla, roll up tightly, slice in half, and serve immediately.
