Lentil Pita Wrap
Throw this quick and easy kidney friendly, plant based wrap together for your next meal!
Servings: 1
Ingredients
Wrap
- 1 medium (6 inch) whole wheat pita
- 1 tsp Dijon mustard or sub hummus, mayo, guac, or other favorite spread
- 2 tbsp diced red onion
- 1/2 cup chopped bell pepper any color
- 1/2 cup cooked lentils
- 1 cup arugula or other leafy green of choice
Yogurt Dressing
- 1 tbsp plain, unsweetened yogurt plant or regular
- 1 each lemon wedge
- 1 tsp red wine vinegar other other vinegar
- 1/8 tsp garlic powder
- 1/8 tsp black pepper
- 1/8 tsp red chili flakes
Instructions
- Toast or warm pita if desired.
- Spread mustard (or other spread) onto the pita.
- Add veggies and lentils to the pita wrap. I like to layer some arugula on the bottom and also on the top.
- Mix the yogurt dressing ingredients together in a small bowl and then drizzle over the pita.
- Fold pita wrap and enjoy!
Notes
Nutrition info per serving: 318 calories, 17 g protein, 61 g carbohydrate, 12 g fiber, 380 mg sodium, 782 mg potassium, 341 mg phosphorus, +0.6 PRAL