clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
an image showing a lentil veggie wrap cut in half to show the fillings.

Mediterranean Lentil Veggie Wraps

  • Author: Allison
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


Delicious, satisfying Mediterranean lentil veggie wraps make the perfect lunch or supper.



Marinated Lemony Lentils

  • 1 cup dry French green or black lentils
  • 1 tbsp extra virgin olive oil
  • 1 medium red onion, diced
  • 3 cloves of garlic, minced
  • 1/4 tsp each sea salt, freshly ground black pepper, and chili flakes
  • 1 tbsp capers
  • 1/4 cup finely chopped sun-dried tomatoes
  • Zest of 1 organic lemon
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup each chopped fresh parsley and mint

Roasted Vegetables

  • 2 medium sweet potatoes, peeled and chopped into 1/2-inch cubes
  • 1 large bunch broccoli, chopped into florets
  • 1 red bell pepper, roughly chopped
  • 1 tbsp extra virgin olive oil
  • Fine sea salt and freshly ground black pepper

Lemon Tahini Sauce

  • 1/2 cup tahini
  • 1/3 cup freshly squeezed lemon juice
  • 2 medium cloves of garlic
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper
  • 1/4 cup nutritional yeast
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp pure maple syrup
  • 1/3 cup water

Mint Hummus


  • 6 large whole grain tortillas
  • 6 cups fresh spinach


  1. Cook the lentils: Rinse the lentils through a fine mesh sieve and place them in a medium saucepan. Cover with a couple inches of water and bring to a boil over high heat. Turn down heat to medium-high and simmer, stirring occasionally, until tender, about 20 minutes. Add more water as needed. Drain and set aside.
  2. Warm the oil in a skillet over medium heat. Add the onion and garlic and saute for about 5 minutes. Add the cooked lentils, salt, pepper, chili flakes, capers, sun-dried tomatoes, lemon zest, lemon juice, parsley, and mint. Remove from heat and set aside.
  3. Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper. Place the sweet potato on one baking sheet and drizzle with 1/2 tbsp of oil and a pinch of salt and pepper. Toss to coat and roast for 30-40 minutes, or until tender.
  4. Place the broccoli and red pepper on the other baking sheet and drizzle with 1/2 tbsp of oil and a pinch of salt and pepper. Roast for 20-25 minutes, or until tender.
  5. Make the lemon tahini sauce by placing all of the ingredients in an upright blender. Blend until smooth, adding additional water as desired to thin. Transfer to a glass jar or container until ready to serve.
  6. Finally, make the hummus. Use my Best Classic Hummus recipe, but add 1/2 cup of fresh mint leaves before blending. 
  7. To assemble the wraps, spread some hummus on a tortilla, followed by desired amount of roasted vegetables, tahini sauce, lentils, and a handful of spinach. 


You will likely have leftover fillings, which is convenient for lunch the next day! 

If you want a grain-free option, omit the tortillas and serve the lentils, spinach, roasted vegetables, hummus, and lemon tahini sauce in a bowl. Maybe add some rice or quinoa, too! 

Nutritional information (below) includes the tortilla. 

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main
  • Cuisine: vegan

Keywords: lentil vegetable wraps, lemony lentils, mediterranean lentils