You are going to love our chicken lentil tortilla wraps since the recipe is so simple and you can easily prepare it ahead. The filling tastes hearty from the chicken and lentils, fresh and summery from peppers, parsley and lemon juice, and a little spicy from the Tabasco. The wraps are perfect for a picnic in the park, as an appetiser before BBQ, or as a tasty snack for summer parties. We used cocktail sticks (toothpicks) to hold the little tortilla cones in place and served them in pretty snack bowls.
Oh, yum! Here’s how to make our tasty chicken lentil tortilla wraps:
Prep Time: 30 min
Cooking Time: 7 – 10 min (lentils), 7 min (chicken and vegetables)
Yields: 16 – 20 wraps
- 75 g (1/2 cup) yellow lentils
- 90 g (1/2 cup) red lentils
- 1 chicken or turkey breast, chopped
- 1/2 yellow pepper, finely chopped
- 1/2 red pepper, finely chopped
- 1/2 cucumber, cut into small cubes
- 2 spring onions, finely sliced
- 2 tsp parsley, minced
- 2 tbsp canola oil
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 – 5 tortillas or naan
- kitchen scale or measuring cups and spoons
- cutting board
- wooden spoon
- large skillet
- large mixing bowl
- cocktail sticks (toothpicks)
1) Cook the lentils
Fill the lentils into a sieve or colander and rinse the lentils under cold running water. Add water and salt to a large saucepan and bring to a boil. Add the lentils and reduce the heat to a simmer. Cook for 7 to 10 minutes until the lentils are cooked through but still have texture. Drain and set aside.
2) Fry the chicken and vegetables
Heat the canola oil in a large non-stick skillet or frying pan on medium-high flame. Add the chopped chicken and fry for 3 minutes while stirring constantly. Add the pepper and cook for 4 more minutes. Season with salt and pepper to taste.
3) Mix the filling
In a large mixing bowl, combine the lentils, chicken and peppers, cucumber, and spring onions. Add the lemon juice, olive oil, and parsley. Season the mixture with salt and a few dashes of Tabasco.
4) Fill the tortillas
Cut the tortilla or naan into quarters, and roll each quarter into a cone. Use a cocktail stick (toothpick) to keep the cone in shape. Add the filling into the cones.
Materials: chicken, lentils, naan, tortilla
It’s best to fill the tortilla cones as close to serving time as possible, so the tortilla doesn’t. You can prepare the tortilla cones and the filling up to 1 day in advance. Cover the tortilla cones tightly with cling film (plastic/saran wrap) to avoid drying out. Store the filling in an airtight container in the fridge.
We served our chicken lentil tortilla wraps upright in small part bowls, so the filling doesn’t fall out.
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