Mediterranean Red Lentil Wraps
Delicious lentil wraps, filled with flavorful turkey patties, topped with cucumber, carrot, Roma tomato, pickled onion, feta cheese, and my favorite parsley green onion dressing!
Ingredients
Lentil Wraps
- 1 Cup Lentils
- 1 Egg
- 2 Cups Chicken Broth
- 1/2 Tablespoon Garlic Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Turkey Burgers
- 1 Pound Ground Turkey
- 1 Cup Parsley chopped
- 1 Cup Green Onion chopped
- 1 Tablespoon Oregano
- 1/2 Tablespoon Cumin
- 1/2 Tablespoon Garlic Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Parsley Green Onion Dressing
- 1 Cup Parsley
- 1 Cup Green Onion
- 2 Cloves Garlic
- 1 Lemon juiced
- 1/4 Cup Vinegar
- 1/2 Tablespoon Basil dried
- 1/2 Tablespoon Oregano
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Toppings
- Cucumber
- Carrot
- Roma Tomato
- Pickled Onion
- Feta Cheese
Instructions
- Rinse the lentils under running water. In a medium pot, bring the water to a boil. Add the rinsed lentils and boil for about 10 minutes to soften them. Drain and let the lentils cool. While the lentils cool, prepare the other ingredients.
- Once the lentils have cooled, transfer them to a blender. Add chicken broth, egg, garlic powder, salt, and pepper. It’s important to wait until the lentils are cool before putting them in the blender to avoid cooking the egg. Blend the mixture until it is completely smooth and free of lumps. Heat a non-stick pan or skillet over medium-low heat and add a splash of olive oil. I like to spread the oil around the pan with a paper towel to be sure the wraps don’t stick. Once the pan is hot, pour in enough batter to create a thin layer across the bottom of the pan. Use the back of a spoon to spread the batter evenly across the pan.
- Let the wrap cook for about 4 minutes. The edges will start to pull away from the pan. Using a spatula, carefully flip the wrap over. You’ll want to do this flip very quickly and in one smooth motion. Once it’s flipped, cook the other side for another 2 minutes. Repeat this step until all of the remaining batter has been made into wraps. You may need to add more olive oil to the pan as needed. Once complete, set the wraps aside.
- In a separate bowl, combine the ground turkey with freshly chopped parsley, green onion, oregano, cumin, garlic powder, salt, and pepper. Mix the ingredients together using your hands or a fork until they are combined. Once the mixture is well combined, take about 1/2 cup of the seasoned turkey mixture and shape it into elongated rectangle patties. Next, heat a frying pan over medium heat and add a drizzle of olive oil. Once the pan is hot, carefully place the turkey patties in the pan, ensuring they are not overcrowded. Cook the patties for about 4 minutes on each side, or until they are golden brown and cooked through.
- Cut the cucumber, carrot, and tomatoes into the sized pieces you like in a wrap. I prefer mine cut into long stick like pieces. After that, blend up the parsley green onion dressing. Get out a blender or food processor and add the lemon juice, olive oil, garlic, parsley, green onion, salt, and pepper. Blend until smooth and creamy.
- Too assemble the wraps, get a lentil wrap, and add a turkey burger patty to the middle of the wrap. Top with cucumber, carrot, tomato, feta cheese, pickled onions, and a drizzle of parsley green onion dressing.