Barbecue Lentil and Mushroom Wraps

Barbecue Lentil and Mushroom Wraps

Smoky barbecue sauce coats hearty lentils and mushrooms for a quick, filling wrap.

Total 35 min Makes 4 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat, Soy

Cooked lentils and finely chopped mushrooms simmer in tangy barbecue sauce until thick and savory, then get rolled into warm tortillas with crisp slaw. The filling comes together in one skillet in under 20 minutes, making this a practical weeknight dinner or make-ahead lunch. Finely diced mushrooms add a meaty texture that pairs naturally with the sweet-smoky sauce.

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 8 ounces cremini mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 2 cups cooked brown lentils
  • 3/4 cup barbecue sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon smoked paprika
  • 0 salt and black pepper, to taste
  • 4 large flour tortillas
  • 1 1/2 cups shredded coleslaw mix
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1/4 cup chopped fresh cilantro

Method

  1. In a small bowl, toss the coleslaw mix with mayonnaise and apple cider vinegar. Season with a pinch of salt and set aside to chill while you make the filling.

  2. Heat olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.

  3. Add the chopped mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, about 6 minutes.

  4. Stir in the garlic and cook until fragrant, about 30 seconds.

  5. Add the cooked lentils, barbecue sauce, soy sauce, and smoked paprika. Stir to combine and simmer, stirring occasionally, until thickened and heated through.

  6. Taste and season the filling with salt and black pepper as needed. Remove skillet from heat.

  7. Warm the tortillas briefly in a dry skillet or microwave until pliable, about 20 seconds.

  8. Divide the barbecue lentil and mushroom filling among the tortillas, top with the slaw and cilantro, then fold or roll into wraps.

Related recipes

Rate this recipe

★ 3.2 (1)

Comments

    Log in to comment.

    Barbecue Lentil and Mushroom Wraps

    Cooked lentils and finely chopped mushrooms simmer in tangy barbecue sauce until thick and savory, then get rolled into warm tortillas with crisp slaw. The filling comes together in one skillet in under 20 minutes, making this a practical weeknight dinner or make-ahead lunch. Finely diced mushrooms add a meaty texture that pairs naturally with the sweet-smoky sauce.

    35 min 4 servings 410 cal

    Ingredients

    • 1 tablespoon olive oil
    • 1 small yellow onion, finely chopped
    • 8 ounces cremini mushrooms, finely chopped
    • 2 cloves garlic, minced
    • 2 cups cooked brown lentils
    • 3/4 cup barbecue sauce
    • 1 tablespoon soy sauce
    • 1/2 teaspoon smoked paprika
    • 0 salt and black pepper, to taste
    • 4 large flour tortillas
    • 1 1/2 cups shredded coleslaw mix
    • 2 tablespoons mayonnaise
    • 1 tablespoon apple cider vinegar
    • 1/4 cup chopped fresh cilantro

    Method

    1. 1

      In a small bowl, toss the coleslaw mix with mayonnaise and apple cider vinegar. Season with a pinch of salt and set aside to chill while you make the filling.

    2. 2

      Heat olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.

    3. 3

      Add the chopped mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, about 6 minutes.

    4. 4

      Stir in the garlic and cook until fragrant, about 30 seconds.

    5. 5

      Add the cooked lentils, barbecue sauce, soy sauce, and smoked paprika. Stir to combine and simmer, stirring occasionally, until thickened and heated through.

    6. 6

      Taste and season the filling with salt and black pepper as needed. Remove skillet from heat.

    7. 7

      Warm the tortillas briefly in a dry skillet or microwave until pliable, about 20 seconds.

    8. 8

      Divide the barbecue lentil and mushroom filling among the tortillas, top with the slaw and cilantro, then fold or roll into wraps.