lunch recipe · #01956
Cabbage Mango Canned Lentils Wrap
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Level 1
- Ingredients
- 8
Prep15 min
Cook10 min
Inactive0 min
Total25 min
Ingredients
- 8 itemsFlour Tortilla
- 12 ozCanned Lentils
- 8 ozRed Cabbage
- 6 ozMango
- ½ cupPlain Yogurt
- 2 tbspLime Juice
- 1 tbspOlive Oil
- ½ tspTable Salt
Instructions
- Drain and rinse the Canned Lentils if canned. Wash the Red Cabbage and Mango under running water, keep leafy greens separate from raw meat and poultry, and cut the fillings into bite-size pieces.
- Heat the Olive Oil in a skillet and cook the Canned Lentils, Red Cabbage, and Mango with the Table Salt until tender and hot.
- Stir the Plain Yogurt and Lime Juice together. Warm the Flour Tortilla, divide the filling among them, spoon on the yogurt mixture, roll tightly, and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 28.1 g
- Carbohydrates
- 98.2 g
- Fat
- 10.3 g
- Fiber
- 12.2 g
- Sodium
- 1,551.1 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.