BBQ Lentil Lettuce Wraps with Tangy Slaw (vegan, gf)
These BBQ lentil lettuce wraps are easy to make, satisfying, and bursting with flavor. Plus, they pack a kick of plant-based protein thanks to a generous amount of lentils. This a meal that lures you back in bite after bite, yet it will leave you feeling energized rather than groggy.
Course: Entrée, Main, Wrap
For the BBQ Lentil Filling
1 ½cupsgreen lentils, thoroughly rinsed
1yellow onion, finely diced
1recipe10-Minute Sweet & Tangy Maple BBQ Sauce
For the Tangy Slaw
2cupsspiralized or julienned jicama*
2cupsspiralized or julienned carrots*
¼cupchopped fresh cilantro leaves
1tablespoontoasted sesame oil
½tablespoonpure maple syrup
1-2heads butter lettuce or romaine, washed and leaves separated
To Make the BBQ Lentil Filling
Add the lentils and water to a medium or large sauce pan.
Bring to a boil, reduce heat, and simmer (uncovered) for 20-25 minutes or until the lentils are tender but not mushy.
Drain any excess water and set aside.
As the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, and cook for 8-10 minutes or until translucent.
Add the cooked lentils and BBQ sauce to the skillet with the onion, stir to combine, reduce heat, and simmer for 5-10 minutes to cook off any excess liquid, stirring frequently.
To Make the Tangy Slaw
Add the jicama, carrots, and cilantro to a large bowl and toss.
Whisk together the rice vinegar, sesame oil, maple syrup, and sea salt. Pour the mixture over the vegetables and toss to evenly coat.
Refrigerate until ready to use.
Scoop the BBQ lentils into lettuce cups or romaine leaves, top with slaw, and serve immediately.
*Make sure you peel both your jicama and carrots before spiralizing or julienning.