Serve this hearty grilled flatbread sandwich as a side with tomato soup for a chilly season comfort food. In warmer weather, it’s an easy main dish that you can make without over-heating the kitchen. Serve it with a green salad.
- 8 Cedars whole wheat wraps (I like the smaller “5 g net carb” size because they are easier to flip)
- 1 can (15.5 ounce) of lentils (I used Goya brand)
- 1 container (8 ounces) of Cedar’s Hommus (original, garlic, roasted red pepper. For a bigger kick, use Chipotle Hommus)
- ½ tsp McCormick Cumin
- ¼ tsp McCormick Smoked Paprika
- 1 Tbs canola oil for griddle
- Optional ingredients: diced tomatoes, spinach leaves, roasted red peppers, caramelized onions, feta cheese
- Open can of lentils and drain thoroughly. Dump into a bowl.
- Add container of hummus to the lentils and mix together.
- Stir in cumin and smoked paprika. Add more to taste.
- To assemble, place 4 wraps on the counter and spread 1/ 2 cup of the hommus/lentil mix on each wrap. Add up to ¼ cup total of optional ingredients, and top with a second wrap.
- Place each flatbread sandwich on a lightly oiled griddle or frying pan set on medium heat.
- Allow to gently brown for 3 – 5 minutes, then flip over and brown the other side.
|Amount per serving|
|% Daily Value*|
|Total Fat 19.5g||26%|
|Saturated Fat 3.5g||18%|
|Trans Fat 0g|
|Polyunsaturated Fat 4g|
|Monounsaturated Fat 4.5g|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 17.5g||64%|
|Total Sugars 4g|
|Includes 2g Added Sugars||4%|
|Sugar Alcohol 0g|
|Other Carbohydrate 0g|
|Vitamin D 0mcg||0%|
|Vitamin A 3.7mcg||0%|
|Vitamin C 0mcg||0%|
|Vitamin E 0.7mg||6%|
|Vitamin K 2.6mcg||2%|
|Vitamin B6 0mg||0%|
|Vitamin B12 0mcg||0%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Lentils (lentil Beans, Water, Salt, Calcium Chloride Added As A Firming Agent And Disodium Edta Added To Promote Color Retention), Whole Wheat Wrap (water, Wheat Gluten, Oat Fiber, Corn Starch, Whole Wheat Flour, Isolated Soy Protein, Soy Flour, Palm Oil, Soy Oil, Sesame Flour, Salt, Calcium Sulfate, Sodium Acid Pyrophosphate, Dextrose, Sodium Bicarbonate, Calcium Propionate (a Preservative), Fumaric Acid, Potassium Sorbate, Monoglycerides, Sucralose, Sodium Metabisulfite (an Allergen)), Original Hommus (fresh Steamed Chickpeas, Sunflower Oil, Olive Oil, Sesame Tahini, Water, Sea Salt, Citric Acid, Garlic, Guar Gum, Spices), Canola Oil, Cumin, Paprika.
When it comes to preparing food, college dorm living can seem two steps away from camping. It only worsens when daytime dining hall options are limited to a scarcely stocked canteen or a busy schedule that requires a dorm room to be stocked with actual food. My colleagues have shared dorm room hacks and tips for turning your dorm room into a kitchen. As college students make the move to dorm rooms for another year it’s a good time to revisit these ideas and more.