10-Minute Vegan Burrito Wraps
Quick and easy vegan burrito wraps filled with protein-rich lentils, fresh veggies, and a creamy sauce, perfect for busy weeknights.
Ingredients
For the filling
- 1.5 cups precooked lentils can use canned lentils, rinsed well
- 1 teaspoon olive oil for sautéing
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 pinch salt
- 1 tablespoon water to keep filling juicy
For assembly
- 2 large burrito size tortillas or corn tortillas for gluten-free
- 1 handful lettuce or cabbage for crunch
- 1 cup diced tomatoes
- 1 medium avocado sliced
- 1 lime for squeezing
- to taste salsa or dairy-free crema made with vegan yogurt, lime juice, salt, and cumin
Instructions
Preparation
- Warm two large burrito size tortillas in a dry skillet until pliable.
- While the tortillas warm, sauté the lentils in a pan with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and a splash of water for about 5 minutes.
Assembly
- Layer the warmed tortillas with lettuce or cabbage, followed by the hot lentils, diced tomatoes, avocado slices, and a squeeze of lime.
- Add salsa or a quick dairy-free crema for extra flavor.
Notes
For crispy wraps, place finished wraps seam side down in a hot skillet for 30 to 60 seconds. Use precooked lentils to save time. Feel free to mix up toppings and sauces to suit your taste.