My Curry Lentil Wraps with Roasted Sweet Potato are easy to make and perfect for a protein-packed lunch that can be prepared in advance. These healthy and flavorful vegetarian wraps are full of lentils, veggies, and feta cheese, making them fresh and filling. The curry tahini dressing gives these wraps a nice kick, and the toasted walnuts add crunch. Serve them with chips, crackers, or veggie sticks.

Photographing wraps isn’t my favorite thing to do, but I sure do love eating them. These Curry Lentil Wraps with Roasted Sweet Potato are packed with flavor, protein, and vegetables. You can make the lentil salad beforehand, and then you’ll need only about 5 minutes to throw together these wraps each morning.

Why You’ll Love These Easy Vegetarian Wraps

• They’re great for meal prep – I like to make the lentil and sweet potato mixture ahead of time, and then it takes me about 5 minutes each morning to roll up a wrap and pack it for lunch.
• They’re packed with protein – These wraps are great because they’re packed with protein from the lentils and feta, keeping the body satisfied and energetic all afternoon.
• They’re full of flavor – The lentils and sweet potato are tossed in a flavorful curry tahini sauce that really packs a punch! These lentil wraps are anything but boring.

Why Your Body Will Love This Nutrient-Packed Lunch

• Digestion – Lentils are high in fiber and protein, filling you up and keeping you feeling full for long periods. The plant-based lentil protein also helps the body build and maintain muscle, bones, and skin. The fiber in lentils aids in keeping our digestive systems running smoothly so we don’t get constipated.
• Antioxidants – Bright-colored fruits and vegetables, like sweet potatoes, celery, and cranberries, are high in antioxidants. Antioxidants protect our bodies from damage caused by free radicals and unstable molecules that can increase disease risk. 
• Heart Health –  Sweet potatoes contain potassium and magnesium, which help reduce blood pressure and stroke risk and can also lower cholesterol. 

Roasted Sweet Potato and Lentil Wrap Recipe Ingredients

• Lentils – I used pre-cooked lentils that I got from Trader Joe’s. I love homemade lentils, but they take some time to prepare. You can usually find canned lentils in the canned bean section at most grocery stores.
• Sweet Potato – Sweet potato and lentils go together really well and I love the texture the roasted sweet potato adds to these wraps. I like to roast my sweet potatoes with paprika, garlic, and cumin.
• Feta Cheese – You don’t need to add cheese to these wraps, but if you like, some crumbled feta adds great flavor and creaminess. It also adds extra protein.
• Celery – Celery adds a refreshing crunch to this lentil salad recipe. You can also use cucumber if you like.
• Onion – I added diced red onion, but you can use any color of onion you prefer. A thinly sliced green onion will also work well.
• Dried Cranberries – Dried cranberries add a tart sweetness and a nice pop of color. You can use dried cherries or golden raisins.
• Walnuts – I like adding a few tablespoons of chopped, toasted walnuts.  They have a nice crunch and a toasty flavor.
• Fresh Herbs – You can add any of your favorite herbs. I like to use parsley because it’s affordable and usually on hand.
• Dressing – For this lentil salad, I used an easy tahini dressing with curry powder. The tahini adds a lovely creaminess, and the curry flavor complements the lentils and sweet potato.
• Wraps – I used a burrito-sized flour tortilla. Any kind of wrap can be used.

How To Make Curry Lentil and Sweet Potato Wraps

1. Preheat the oven to 450 degrees F. Add the diced sweet potato to a large sheet pan, along with the olive oil, salt, pepper, garlic powder, paprika, cumin, and cinnamon. Toss together until the sweet potatoes are fully coated. Roast in the oven until golden brown and fork-tender, about 30 minutes, flipping once.
2. To a large bowl, add all curry tahini dressing ingredients, excluding the water, and whisk until combined. Add the water, one tablespoon at a time, and whisk until creamy. Next, add the cooked lentils, roasted sweet potato, feta cheese, celery, red onion, dried cranberries, walnuts and parsley. Mix everything together until completely combined.
3. I recommend heating your wrap in a frying pan or microwave for a few seconds so that it’s easier to roll up. Lay the wrap on a clean, flat surface. Spread 1-2 Tablespoons of mashed avocado in the middle of the wrap (as pictured above). Then, top with about 1 cup of the lentil salad mixture. Use your hands to carefully fold the sides of the wrap inward and then tightly roll up the other sides. Cut the wrap in half, if desired, and enjoy.

Recipe Frequently Asked Questions

• This lentil salad is already gluten free.
• Make this salad vegan by omitting the feta cheese, or using a vegan feta cheese alternative.
• What lentils are best for lentil salad? I used brown lentils that I bought pre-cooked from Trader Joe’s. If you cook your own lentils, you can use Petite French lentils or regular brown lentils, but I do not recommend red lentils, as they’re more mushy in texture. Canned brown lentils will work, too, and cut down on time.
• Can different vegetables be added? Yes, feel free to add any extra veggies you like!
• Can this salad be made ahead of time? Yes, lentil salad is great to make ahead of time because as the days go by, the lentils soak up more of the dressing. 
• How long does this salad last? If stored in an air-tight container in the refrigerator, this alad should last about 4-5 days.

Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!

Looking For More Healthy Vegetarian Wrap Recipes?

Buffalo Chickpea Wraps

Curried Chickpea Salad Wraps

Roasted Sweet Potato Hummus Wraps with Honey Mustard

Black Bean Wraps with Chipotle Tahini

Chickpea Caesar Salad Wraps

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Roasted Sweet Potato and Lentil Wraps

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• 
  Author: She Likes Food
• 
  
  Total Time: 55 minutes
• 
  
  Yield: 4-6

• Diet: Vegetarian

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Description

My Curry Lentil Wraps with Roasted Sweet Potato are easy to make and perfect for a protein packed lunch that can be prepared ahead of time. These healthy and flavorful vegetarian wraps are full of lentils, veggies and feta cheese, making them fresh and filling. The curry tahini dressing gives everything a nice kick and the toasted walnuts add crunch. Serve with chips, crackers or veggie sticks.

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Ingredients

• 1 large sweet potato, peeled and diced (should be about 3–4 cups)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• Small pinch cinnamon, optional
• 3 1/2 cups cooked brown lentils
• 1 cup crumbled feta cheese
• 1/2 cup small diced celery
• 1/3 cup diced red onion
• 2 tablespoons chopped fresh parsley
• 1/3 cup dried cranberries
• 1/3 cup toasted chopped walnuts

Dressing:

• 1/3 cup tahini
• Juice of 1 small lemon, 2-3 tablespoons
• 2 tablespoons red wine vinegar
• 1–2 cloves garlic, minced
• 1 teaspoon tamari, or soy sauce
• 1 teaspoon pure maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Room temperature water, as much as needed (1-2 tablespoons)

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Instructions

1. Preheat oven to 450 degrees F. Add the diced sweet potato to a large-sized sheet pan, along with the olive oil, salt, pepper, garlic powder, paprika, cumin and cinnamon. Toss together until sweet potatoes are fully coated. Roast in the oven until golden brown and fork-tender, about 30 minutes, flipping once.
2. To a large bowl, add all curry tahini dressing ingredients, excluding the water, and whisk until combined.  Add the water, one tablespoon at a time, and whisk until creamy.  Next, add the cooked lentils, roasted sweet potato, feta cheese, celery, red onion, dried cranberries, walnuts and parsley.  Mix everything together until completely combined.
3. I recommend heating up your wrap in a frying pan or microwave for a few seconds, so that it’s easier to roll up.  Lay wrap on a clean, flat surface.  Spread 1-2 tablespoons mashed avocado to the middle of the wrap (as pictured above)  Then, top with about 1 cup of the lentil salad mixture.  Use your hands to carefully fold the sides of the wrap inward and then tightly roll up the other sides.  Cut wrap in half, if desired, and enjoy.
4. Optional: heat a small pan over medium heat and spray with cooking spray.  Lay wrap into the hot pan, seam side down, and let cook for about 1 minute, until golden brown and sealed a little bit.

• Prep Time: 20 mins
• Cook Time: 35 mins
• Category: Lunch, Vegetarian
• Method: Oven
• Cuisine: American

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