Vegetarian Mushroom and Lentil Wraps


Give these vegetarian wraps a go at your next Mexican night! Made with our Extra Thin Tortilla Wraps, try adding feta cheese for a tasty treat.
Total Time 20 Minutes
Servings 3
Spice Level Mild
Ingredients 9

Ingredient List

  • 1 tablespoon vegetable oil
  • 1 onion, chopped (150g)
  • 1 x 250g pack mushrooms, sliced
  • 1 x 400g can green lentils, drained and rinsed (240g)
  • 1 sachet Old El Paso™ Taco Seasoning Mix
  • Small handful of chopped fresh parsley
  • 1 pack Old El Paso™ Extra Thin Flour Tortillas
  • 100g 0% fat Greek yogurt
  • 90g mixed salad leaves


  1. Heat the oil in a large pan and cook the onion until soft.
  2. Add the mushrooms and cook for a few minutes.
  3. Stir in the lentils and seasoning mix. Heat through, then add the parsley.
  4. Meanwhile, heat the tortillas to pack instructions.
  5. Fill the tortillas with the mushroom and lentil mixture, yogurt and salad leaves. Roll up and eat.

Expert Tips

  • Try adding about 30g feta when assembling the wrap.
  • If there is leftover filling, chill and use for brunch or lunch the next day, either in a wrap or with a baked potato. Waste not want not!
  • Iceberg lettuce or shredded cabbage can be used in place of the salad leaves as they have a longer shelf life – they usually cost less too!
  • Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.