Grilled Lentil Brown Rice Spinach Wraps Vegan Gluten Free Option

Grilled Lentil Brown Rice Spinach Wraps Vegan Gluten Free Option Lightly grill one side of the tortilla with some vegan butter. place the tortilla grilled side up on a plate. place 2 3 large spoons (about 2 3 cup, depending on the size of your tortilla) in the center of the tortilla. fold all 4 sides over into a burrito and place it back on the heated skillet, seam side down. Add the lentils and water to a jug and soak for 3 4 hours minimum (soaking for 8 12 yields fluffier wraps) once soaked, add the spinach and salt (if using) and blend till smooth ~15 seconds. spray a pan with olive oil and cook on medium high, using approx 1 4 cup of the mix. spread with a spatula to thin out into a wrap shape, and cook for 2.

Grilled Lentil Brown Rice Spinach Wraps Vegan Gluten Free Option 1½ cups pre cooked lentils or 2 3 cup of dried brown lentils (the flat ones), boiled and drained 1 cup pre cooked long grain white rice (works well with basmati too) 1 shallot, thinly chopped. 2 cloves garlic, chopped. 3 tbsp extra virgin olive oil. 1kg fresh spinach, steamed and well drained (after it’s steamed, chop it a little). Step 1: simply combine all the ingredients in a food processor or blender and blend until you achieve a smooth batter. use 1 cup of water for thicker smaller tortillas. alternatively, 1 1 8 cup water for thinner large tortillas. i even used more than 1 ¼ cup water for very thin wraps with perfect results. Step 2: cook the lentil tortillas. heat a little oil in a non stick pan skillet. once hot, reduce the heat to medium low and pour in enough batter to make a thin layer across the bottom of your pan, spreading it with the back of a spoon as needed. cook the red lentil tortillas for about 3 4 minutes. Add the onion and garlic and saute for about 5 minutes. add the cooked lentils, salt, pepper, chili flakes, capers, sun dried tomatoes, lemon zest, lemon juice, parsley, and mint. remove from heat and set aside. preheat oven to 400 degrees f and line 2 baking sheets with parchment paper.

Grilled Lentil Brown Rice Spinach Wraps Vegan Gluten Free Option Step 2: cook the lentil tortillas. heat a little oil in a non stick pan skillet. once hot, reduce the heat to medium low and pour in enough batter to make a thin layer across the bottom of your pan, spreading it with the back of a spoon as needed. cook the red lentil tortillas for about 3 4 minutes. Add the onion and garlic and saute for about 5 minutes. add the cooked lentils, salt, pepper, chili flakes, capers, sun dried tomatoes, lemon zest, lemon juice, parsley, and mint. remove from heat and set aside. preheat oven to 400 degrees f and line 2 baking sheets with parchment paper. Instructions. combine all of the lentil & rice ingredients in a bowl. taste and adjust seasonings as needed. set aside. combine the spicy mayo ingredients in a bowl and mix to combine. set aside. combine the lemon tahini sauce ingredients in a bowl and stir to combine. taste and adjust seasonings as needed. set aside. Grilled lentil, brown rice, spinach wraps (vegan, gluten free option) tofu scramble – mexican style (vegan, gluten free) fresh wrap w chipotle pepper hummus (vegan option, gluten free option).