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Roasted Red Pepper, Feta and Lentil Wrap

January 16th, 2013

Are you sick of me and my fast and easy healthy dishes? That’s the big question.

Fast and easy is always great. But I am starting to itch for sugar. I’m starting to inch myself off the healthy wagon (and we are only half way through the month!!) You? Do any of you feel this way!? Probably not. I am probably on an island of poor self discipline and sugar addiction. Well, with my husband at least.

The encouraging news is that I have been actually sitting down and eating a real lunch this month. Usually I am too busy running around, or too busy picking and “taste testing” to eat lunch. But all of these fast and easy soups and salads have changed all that. I am also kind of MAJORLY into wraps.

I blame Trader Joes Lavash bread for my new wrap obsession. I used it for my favorite Kale Caesar Salad Wrap with Grilled Chicken, I also brushed it with butter and sprinkled it with cinnamon sugar and rolled it and baked it (just, uh, for the kids…) It is very multi-functional for sure.

And now, I combine my two obsessions: lavash bread and lentils. God, I am so weird. Who obsesses over stuff like this…

I will tell you where the real and INCREDIBLE treat is in all of this. The Feta Cheese Spread (mmm… remember that?!) and the Roasted Red Pepper Spread. I am tempted to use some lame expression right now to describe the level of intense flavor, (like flavor-town, flavor-licious, flavor-ific, etc. ack!.) But you get the picture?

To make this wrap, this is what you do:

In the bowl of a food processor, combine the red peppers, garlic, almonds and parsley. Stream in the olive oil and then season to taste with kosher salt.

Lay out a lavash bread and spread it generously with the feta spread, and then with the ¼ cup red pepper mixture.

Next spread the lentils over the top of the red pepper spread.
Top with the fresh cilantro and roll the bread up and slice the wrap in half.

Refrigerate over night (for lunch the next day!) or serve immediately.