Lentil & Potato Lettuce Wraps


This recipe came to me while I was in the shower, thinking about what I would eat for lunch using what was already in my fridge. If you ever encounter me in deep thought, I’m probably thinking about food.

These wraps are SUPER easy to make and chances are you probably already have these ingredients in your kitchen. They’re gluten free, dairy-free, but definitely aren’t lacking in flavour. This recipe serves one but can easily be doubled or tripled and stored in the fridge for quick assembly during the week. They’re deliciously carb-y with the potatoes, but don’t leave you feeling absolutely stuffed.

Note that I didn’t specify any measurements for the seasonings because I tend not to measure when I cook! Play it by ear and taste as you go along.


lentil & potato lettuce wraps • [makes 3]

6 whole green leaf lettuce leaves (or whatever you have on hand)
1/2 cup cooked lentils
1 small potato, peeled & cubed
1/2 onion, thinly sliced
ground cumin
ground coriander


1 heaping tablespoon unsweetened coconut yogurt
garlic powder
nutritional yeast

In a small pan, caramelize the onions with a drizzle of avocado oil. Add splashes of water to prevent the onions from burning and to help them cook evenly. Set aside.

In the same pan, add the cubed potato and about 1/2 a cup of water. Turn the heat to high and allow the potatoes to cook until soft and the water is absorbed; add more water as needed.

Meanwhile, mix all sauce ingredients in a small bowl and set aside.

Once potatoes are cooked, add the lentils and caramelized onions and reduce the heat to medium. Season with salt, pepper, and spices to taste. To assemble wraps, layer two lettuce leaves on top of each other and distribute the filling between each wrap. Drizzle on the sauce and garnish with green onion.

Makes 3 wraps.


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