Ingredients
Scale
- 1 cup lentils
- 1 tablespoon curry powder
- 1 can pineapple chunks, drained
- 1 tablespoon olive oil
- 2 cups spinach
- 4 whole wheat wraps
- 1 avocado, sliced
Instructions
- Rinse the lentils under cold water and then cook them in a pot with 3 cups of water for about 20 minutes or until tender.
- Drain the lentils and return them to the pot. Stir in the curry powder and olive oil.
- Add the pineapple chunks and spinach, mixing until well combined.
- Warm the whole wheat wraps in a skillet briefly.
- Scoop the lentil filling onto each wrap and top with avocado slices.
- Wrap tightly and serve warm.
Notes
- Can substitute lentils with chickpeas for a different texture.
- Adjust curry powder amount based on spice preference.
- Great for meal prep, can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: stovetop
- Cuisine: fusion
- Diet: vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg