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Wraps with lentil filling

Wraps with lentil filling

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Wraps with a warm lentil and vegetable mix and the creamiest vegan basil pesto. Comes together in less than 45 minutes.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 wraps


  • 4 gluten free wraps store-bought
  • Some spinach leaves

For the filling

  • 200 g red lentils
  • 1 red onion
  • 4 tomatoes
  • 4 small carrots or 2 medium ones
  • olive oil
  • 1 pinch of salt and pepper
  • 1 teaspoon Garam Masala spice blend

For the pesto

  • 2 handful (30 g) fresh basil or 1 handful fresh basil and 1 teaspoon dried basil
  • 150 g cashew nuts soaked at least 2h in boiling water
  • 150 ml water
  • ¼ teaspoon garlic powder
  • 1 pinch of salt


Prepare the filling

  • Wash the veggies. Peel the carrots. Then, dice the onion, the tomatoes and the carrots.
  • Heat a pan with some olive oil. When hot, stir fry the veggies for 15min over medium heat.
  • In the meantime, cook the red lentils according to the instructions on the package.
  • When cooked, drain the lentils and add them to the veggies.
  • Add the spices, salt and pepper and set aside.

Make the pesto

  • Drain the cashew nuts (that your soaked in boiling water for at least 2 hours).
  • In a small blender or food processor, blend all the ingredients for the pesto until a smooth paste forms.


  • Fill each wrap with some spinach leaves, 3-4 tablespoons of the lentil mixture and 2 teaspoons of pesto.
  • Eat as is or slightly grill the wraps in a pan. 
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