I was tempted to call these grilled lentil sandwiches a “panini wrap”, because a panini press is perfect for achieving the crisp outer crust. But the truth is that you don’t really need a panini machine. I used a cast iron skillet and just placed a bag of flour (or anything semi-heavy like a can or two of beans) on the top skillet to press down on the wraps while they toasted. I’ve seen TV chefs suggest that you wrap a brick in foil, but who has bricks lying around in a kitchen?
What’s nice about toasting the assembled wraps is that the tortillas “glue” into place when toasted. No butter or olive oil necessary; simply dry-toasting will glue the seams together. You wouldn’t believe how scrumptious wraps are when they’re warm and have a crisp crunch to the outside. Another bonus is that the grilled/toasted wraps don’t fall apart like regular wraps do, so they’re easier for my toddler kids to eat.
You can use just about anything for the stuffing. I happened to have leftover lentils and brown rice, so I created a healthy filling using those and Swiss chard. Kefir and cheese in lieu of a cream sauce worked nicely to bind it all together. I had Kefir on hand so that’s what I used, butplain yogurt or sour cream would be just as good.
This recipe appears in our Trader Joe’s Cookbook, “Dinner’s Done!”
Grilled Lentil Wraps
- 1 small onion, chopped
- 2 Tbsp olive oil
- 1 pkg frozen Organic Brown Rice, heated according to package instructions (about 2 cups)
- 2 cups Steamed Lentils (available pre-cooked at TJs)
- 1 cup cooked Swiss chard or spinach
- 3/4 cup kefir or plain yogurt
- 1 cup shredded cheese
- 8 flour tortillas
- Heat olive oil in a skillet over medium heat. Cook onions for 5 minutes or until soft and translucent.
- Add rice, lentils, and Swiss chard. Stir until combined and remove from heat.
- Mix in kefir and cheese.
- Heat ungreased griddle or skillet over medium heat. Assemble wraps by placing filling in the middle and folding all sides toward the middle.
- Place wraps, seam side down, on hot skillet. Place a weight cast iron skillet or some other heavy object on top to achieve the effect of a panini press.
- Toast for 3-5 minutes on each side until toasted brown and crispy.
Serve with chutney, bruschetta sauce, or tomato relish if desired.
Makes 8 wraps