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Lemon Lentil Cucumber Wraps with Parsley
No-cook vegan lunch wraps with green lentils, cucumber, carrot, parsley, lemon, olive oil, and crisp leaves.
15 min430 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
430 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 430 kcal |
| Protein | 18g |
| Carbohydrate | 48.4g |
| of which sugars | 8.7g |
| Fat | 15.3g |
| of which saturates | 4.3g |
| Fibre | 10g |
| Salt | 1g |
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Prep the vegetables
Drain and rinse the green lentils, dice half the cucumber, cut the rest into sticks, coarsely grate the carrots, shred the little gem lettuce, and chop the flat leaf parsley.
Timer: 6 min