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Red lentil wraps.

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.

DETAILS

Recommended for:  Lunch or dinner
Serves: Makes about 6 wraps. 1 filled wrap is a woman’s serving.

INGREDIENTS:

  • PROTEIN: (for 1 wrap)
    • 3 Tbsp cottage cheese
    • Half a small cooked chicken breast
    • (Note that there is extra protein in lentils, but they are mostly carbohydrate)
  • VEGETABLES/FRUIT:
    • Lettuce
    • Tomato
    • Spring onion
    • Extra micro-greens if you choose
  • SMART CARBS:
    • 1 cup red split lentils
  • HEALTHY FAT:
    • Tbsp olive/coconut oil for frying (or opt to use spray and cook.
  • HERBS, SPICES, AND EXTRAS:
  • For the wrap mix: SEASON the wrap mix well.
    • Garlic salt
    • Salt
    • Pepper
    • Chakalaka spice or any other favourite spice
  • For the salad filling:
    • Salt
    • Pepper

UTENSILS:

  • Cutting board
  • Knife
  • Non stick frying pan (crepe pan is best)
  • Tbsp
  • Greaseproof paper
  • Spatula

INSTRUCTIONS:

  • Put one cup of red split lentils in a bowl and add 300 ml water. and leave to soak for a few hours (I leave mine overnight)
  • Blend the mixture, as is, until smooth.  If the mixture seems to be thicker than a normal pancake batter, add a little more water to get the right consistency.
  • Be generous when adding spices at this point if you want a flavourful wrap.
  • Spray the crepe pan with non stick spray, or use a little olive/coconut oil.
  • Pour in a scoop of batter and proceed  just as you would for pancakes, taking care to flip and cook both sides.
  • Turn out of the pan and allow to cool.
  • Break up your lettuce and slice your tomato thinly.  Slice some spring onion.
  • Shred your precooked chicken.
  • Mix the cottage cheese with some herbs and spices, salt and pepper to taste.
  • Spread the cottage cheese over the wrap.
  • Arrange your lettuce, tomato, spring onion down the middle of the wrap.
  • Gently fold the bottom of the wrap up a few cm’s (to keep the filling from falling out when you pick it up.
  • Then fold one side over the filling and roll it up to hold the filling in.
  • Stick the end down with a bit of the cottage cheese and a toothpick if need be until serving.

TO SERVE:

  • Serve on a plate with some garnish and a few sugar snap peas.

NOTE: The wraps keep well in the fridge for 3 days, but need greaseproof between each wrap – and need to be covered well to prevent drying out.

Enjoy!

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