Curried Lentil & Apple Wraps

The rain this morning made it for a quiet day at the cafe and I was able to leave work early! It was such a pleasant surprise. On the way home, I was mulling over all the things that I could do with my newfound free time. I was ecstatic about the all the daylight I still had to conquer my to-do lists. I rushed up the stairs to our home and I immediately started planning out my afternoon, and before I knew it, my to-do list became a to-do novel. How did my afternoons agenda turn into a weeks worth of chores? I decided that perhaps, since I became so carried away, I needed to do just the opposite. Instead, I would enjoy this afternoon and take in the day without stressing over all things I wasn’t getting to. I reminded myself to slow down, practice patience, and to quiet my mind. I listened to myself. I could hear it loud and clear! Oh. Wait. That was my stomach growling….

Since I was home, I whipped up this little wrap. Healthy, easy, and didn’t take long to prepare, which allowed me to continue to enjoy my unexpected day off. 🙂





Curried Lentil and Apple Wraps {Vegetarian, Gluten Free}

 Adapted from Giada De Laurentiis
 (Prep time: 10 minutes, Assembly: 5 minutes)
Makes: 4 Wraps 

1 cup Lentils, cooked

⅓ cup Mango Chutney

1/2 cup Plain Goat’s Milk Yogurt

2 TBSP Curry Powder

1 TBSP Extra-virgin Olive Oil

Juice of 1 large Lime

1 teaspoon Sea Salt

½ teaspoon Freshly Ground Black Pepper

1 Can Organic Garbanzos, rinsed, drained and coarsely chopped

3 Green Onions, white and green parts, chopped

2 Carrots, grated

¾ cup fresh Mint, chopped

¼ cup Raisins

¼ teaspoon Sriracha or other hot sauce, optional

1 small head Romaine Lettuce, thinly sliced to yield about 2-3 cups

1 Apple (unpeeled), diced into ¼ inch pieces

4 (12-inch diameter) Whole Wheat Wraps (if gluten free; use brown rice tortilla wraps)


1. In a large bowl, whisk the chutney, yogurt, curry powder, olive oil, lime juice, salt and pepper until combined.

2. Add the lentils, garbanzo beans, grated carrots, green onions, mint, raisins, lettuce, apples, and drizzle of Sriracha and mix it all together.

3. Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half, on the diagonal, and serve. If you are like me, and you have leftovers, store in an air-tight container up to 3 days.





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