Ultimate Green Taco Wraps
Try this Ultimate Green Taco Wraps recipe, or contribute your own.
Try this Ultimate Green Taco Wraps recipe, or contribute your own.
- 2 tablespoons water
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons chili powder
- 1 1/2 tablespoons extra virgin olive oil
- 1 cup uncooked french green lentils (you will need 1 3/4
- 1 cup walnut pieces toasted
- 1/2 teaspoon fine grain sea salt or to taste
- 1-2 bell peppers thinly sliced (i used one but next time i will use 2 for ample leftovers)
- 1/2-1 large onion thinly sliced (i used 1/2 onion but next time will use 1 for ample leftovers)
- cashew sour cream (see below for link)
- diced tomatoes or salsa
- green onion and fresh lime juice for garnish
- lettuce wraps (large romaine iceburg, or butter lettuce leaves)
- other topping options: sliced avocado hot sauce, cilantro, etc.
- Carbohydrate 1.87757249980671 g
- Cholesterol 0 mg
- Fat 9.98588437496925 g
- Fiber 1.19945627819573 g
- Protein 3.639410624967 g
- Saturated Fat 0.67778999999202 g
- Serving Size 1 1 large tacos (approx) (52g)
- Sodium 12195.6850761208 mg
- Sugar 0.678116221610983 g
- Trans Fat 0.867966937494929 g
- Calories 104 calories
Step-by-step
- Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use - see package). Drain off excess water.
- Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
- Sauté the pepper + onion filling: Add 1/2-1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15-20 minutes, reducing heat if necessary and stirring frequently, until translucent.
- Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.
- Prepare the rest of your vegetable toppings and wash + dry the lettuce wraps.
- Assemble: Add a large lettuce leaf onto a plate, top with taco meat, sauteed peppers + onion, and the rest of your desired toppings.
- Leftovers can be stored in the fridge in sealed containers to be enjoyed the next couple days. The cashew cream will keep for at least a week in the fridge. Use sour cream leftovers on sandwiches, wraps, stirred into salad dressings, on vegan nachos, or with chili or soup.
Ultimate Green Taco Wraps: A Quick and Healthy Weeknight Meal
As a busy working mom, finding time to cook healthy and delicious meals can be a challenge. I’m always looking for recipes that are quick, easy, and packed with flavor, and these Ultimate Green Taco Wraps absolutely fit the bill! They're incredibly versatile, allowing me to use whatever fresh vegetables I have on hand, and the vibrant green color makes them visually appealing, even for picky eaters. This recipe became a staple in our household because it’s so adaptable to different dietary needs. I often find myself making a double batch on the weekend to have quick lunches throughout the week. The best part? The leftovers are even better the next day!
The secret to these wraps is the perfectly seasoned lentil filling. The lentils provide a hearty protein base, while the toasted walnuts add a delightful crunch. I love the combination of earthy cumin and oregano with a touch of chili powder for a subtle kick. The sautéed peppers and onions add sweetness and texture, perfectly complementing the lentil filling. And don't even get me started on the creamy cashew sour cream—it’s a game-changer! It's incredibly easy to make, and it adds a luscious richness to the wraps without any of the heaviness of traditional sour cream. The beauty of this recipe lies in its simplicity; it’s easy to follow, even for beginner cooks. The instructions are clear and concise, and the prep time is minimal, making it perfect for a busy weeknight.
Beyond the Recipe: A Healthy and Flavorful Adventure
This recipe isn't just about a quick meal; it's about embracing healthy eating habits and exploring diverse flavors. The use of lentils provides a fantastic source of plant-based protein and fiber, essential components of a balanced diet. Incorporating walnuts contributes healthy fats and antioxidants. I encourage you to experiment with different vegetables to suit your taste and what's in season. Spinach, mushrooms, zucchini, and even sweet potatoes would all be delicious additions. The possibilities are endless! The cashew cream, a delightful dairy-free alternative, adds a luxurious touch and a creamy texture without weighing the dish down. You can also customize the spice level to your preference; simply adjust the amount of chili powder accordingly.
Making it Your Own: Tips and Variations
To make the recipe even more efficient, I often prep the lentils and walnuts ahead of time. I’ll cook a large batch of lentils on the weekend and store them in the refrigerator, ready to use throughout the week. Similarly, toasted walnuts can be stored in an airtight container for several days. This way, assembling the wraps on a busy weeknight becomes a breeze. You could also consider using pre-sliced vegetables to save on prep time. I've found that using pre-washed lettuce leaves speeds up the assembly process, making it even quicker. For a spicier kick, add a dash of your favorite hot sauce to the lentil filling or serve it on the side for those who want a little extra heat.
Beyond the Wraps: Creative Uses for Leftovers
One of the best things about this recipe is the versatility of its components. Leftover lentil filling makes a fantastic addition to salads, soups, or grain bowls. It can also be used as a base for veggie burgers or stuffed peppers. The cashew cream is a versatile addition to any meal, whether you’re using it as a dip, a spread, or as a topping for your favorite dishes. I often use it as a creamy base for pasta sauces or to add richness to a simple tomato soup.
This recipe is more than just a meal; it’s a testament to how easy it is to create delicious and healthy food, even on the busiest of days. So ditch the takeout menus and embrace the joy of home cooking with this vibrant and satisfying recipe. You'll be surprised at how quickly it becomes a family favorite! And trust me, the leftovers are just as good the next day. Enjoy!
