Ingredients
6 servings
- •6 (8 inch) whole wheat tortillas
- •3 tablespoons olive oil
- •2 cloves garlic, minced
- •2 shallots, finely chopped
- •0.5 pound fresh mushrooms, sliced
- •0.25 cup dry white wine
- •1 (15 ounce) can brown lentils
- •1 (4 ounce) package feta cheese, crumbled
- •0.25 cup chopped kalamata olives
- •0.5 cup chopped tomatoes
Instructions
- Preheat oven to 250 degrees F (120 degrees C). Wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft.
- Heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. Pour in the wine, and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils, and cook 2 minutes, just until heated through.
- Fill each tortilla with a portion of the lentil mixture, and fold or roll. Top with feta cheese, olives, and tomatoes.
Nutritional Facts
Per 6 servings
- Calories: 309
- Carbohydrate: 42g
- Fat: 13g
- Fiber: 8g
- Protein: 13g
- Sugar: 4g