Lentil Salad Lettuce Wraps

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Lentil Salad Lettuce Wraps

Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 200-300, Under 250, Under 300, Under 350, Under 400, Under 450, Under 500
Protein: 10-20g
Fiber: 11+g
Servings: 2 servings
Calories: 215kcal


  • 1 1/2 cups Lentils (cooked, rinsed well)
  • 1/4 cup Red Onion (finely chopped)
  • 1 Tomato (medium, diced)
  • 1/4 Cucumber (diced)
  • Sea Salt & Black Pepper (to taste)
  • 1/2 tsp Oregano (dried)
  • 1/8 tsp Garlic Powder
  • 3 tbsps Red Wine Vinegar
  • 6 leaves Romaine (large)


  • Add the lentils to a mixing bowl and combine with the red onion, tomato, cucumber, salt, pepper, oregano, garlic powder, and red wine vinegar. Mix to combine and season with additional salt and pepper to taste.
  • To serve, divide the lettuce leaves between plates and top with the lentil salad. Enjoy!


  • Leftovers

    Refrigerate salad in an airtight container for up to two days. Assemble wraps just before serving.
  • Serving Size

    One serving is approximately equal to 1 1/2 cups salad and/or three lettuce wraps.
  • More Flavor

    Use fresh garlic or fresh herbs instead. Add olives, feta cheese, or extra virgin olive oil.
  • No Lettuce Leaves

    Use tortilla or pita bread instead or serve over mixed greens.
  • No Red Wine Vinegar

    Use lemon juice or balsamic vinegar instead.
  • More Veggies

    Add bell pepper, zucchini, and/or arugula.


Calories: 215kcal | Carbohydrates: 38g | Protein: 16g | Fat: 1g | Cholesterol: 0mg | Sodium: 37mg | Fiber: 15g | Sugar: 5g | Vitamin A: 8203IU | Vitamin C: 17mg | Calcium: 75mg | Iron: 6mg

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