Sliced chicken wrap with vegetable and lemon garnishes

A Fusion of Flavors

This traditional Indian dish might change your ideas about lentils. The spread on this wrap is called sukhi dal, the Punjabi answer to hummus and perhaps even tastier. The pureed lentils add a creamy and intense flavor to this wrap of already-excellent tandoori chicken, with its own bold flavors, and sharp feta cheese. Save leftover lentils as a dip with chips for a pre-dinner appetizer or snack.

Prep Instructions

  • Yield: 6 (1/2 wrap) portions
  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes

Recipe Ingredients

  • 1/2 cup lentils
  • 1 1/2 cups water
  • 1/4 cup yellow onion, diced
  • 1 bay leaf
  • 2 tablespoons shallots, minced
  • 1 1/4 teaspoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh mint, shredded
  • 1/8 teaspoon fine black pepper
  • 1/8 teaspoon kosher salt
  • 3 12-inch whole wheat tortillas
  • 1 cucumber, sliced
  • 1 large tomato sliced into 8 rounds
  • 1 1/2 tablespoons feta cheese (optional)
  • 3 servings of Tandoori Chicken
  • 3 cups spinach, washed


  1. Place lentils, water, onion, and bay leaf in pot and bring to a boil. Cover and simmer approximately 20-25 minutes. Discard bay leaf. Transfer lentil mixture to a food processor. Add shallots, olive oil, lemon juice, mint, pepper, and salt. Puree.
  2. Place tortilla on a flat surface. Scoop or spread 3 oz. of the lentil puree. Follow with cucumbers, tomatoes, chicken, feta cheese, and spinach. Fold it and cut into two servings. Repeat procedure to finish with the rest of the wraps.

Nutritional Data

Calories: 301
Fat: 6.5 g
Saturated Fat: 2.2 g
Cholesterol: 31.9 mg
Sodium: 252.6 mg
Carbohydrates: 39.4 g
Fiber: 10.2 g
Sugars: 0.9 g
Protein: 23.7 g
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