Split Pea Veggie Wrap with Cilantro-Mint Chutney

Split Pea Veggie Wrap with Cilantro-Mint Chutney
Split Pea Veggie Wrap with Cilantro-Mint Chutney | http://saltandwind.com I've got a confession: I eat any and everything when I'm out on the road. But when I get home? At home I eat super vegetarian. As in lots of salads, dips, an...
Skill
Cuisine
Ingredients
18
Hands-On Time
15 minutes
Total Time
1 hour
Yield
4 wraps
Servings
2 to 4
Diet
Season
Split Pea Veggie Wrap with Cilantro-Mint Chutney | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Main, Sandwich, Snack
Cuisine
American
Ingredients
18
Hands-On Time
15 minutes
Total Time
1 hour
Yield
4 wraps
Servings
2 to 4
Diet
Vegetarian
Split Pea Veggie Wrap with Cilantro-Mint Chutney | http://saltandwind.com

I've got a confession: I eat any and everything when I'm out on the road. But when I get home? At home I eat super vegetarian. As in lots of salads, dips, and veggies upon veggies. Truth is, it's the only way I can get back on track after being on the road. And the thing I turn to time and again are pulses—I make dips, spreads, and mix them into my grain bowls.

But right now? Right this second I've got a crush on these Split Pea Veggie Wraps with Cilantro-Mint Chutney. They're a bit of a nod to India with all the fresh yogurt, the split pea dip that's almost like a dal, and the bright herb chutney but it's the more modern, balanced version. 

Ingredients

  • 1/2 cup extra-virgin olive oil

    divided

  • 1/2 medium red onion

    finely chopped

  • 3 garlic cloves

    grated

  • 1 cup yellow split peas
  • 3 cups low-sodium chicken broth or water
  • kosher salt and Freshly ground black pepper
  • 3/4 teaspoon ground cumin
  • 6 tablespoons freshly-squeezed lime juice

    divided

  • 2 cups fresh cilantro leaves
  • 2 cups fresh mint leaves
  • 6 medium scallions (aka green onions)

    thinly sliced

  • 1 jalapeño chile

    ends trimmed seeds discarded, roughly chopped

  • 4 whole wheat lavash or tortillas
  • plain Greek yogurt
  • 2 medium Persian cucumbers

    end trimmed and rest shaved into long strips on a mandoline or with a peeler

  • 2 medium carrots

    ends trimmed and rest shaved into long strips on a mandoline or with a peeler

  • 2 medium firm-ripe avocado

    pitted and thinly sliced

  • 3 to 4 handfuls kale sprouts

Instructions

Heat 1/4 cup of the olive oil to a small saucepan over medium heat. Add the onion and garlic, stir to coat and cook until just soft. Add the split peas, stir to coat then add the broth, a pinch of each salt and pepper, the cumin and bring to a boil. Reduce heat to a simmer and cook the the split peas until they're very tender, about 30 to 40 minutes. Transfer the whole mixture to a food processor or blender and add 2 tablespoons of the lime juice, and additional salt and pepper, as desired. Pulse until the mixture comes together as a dip but it still retains some of its texture. You want a mixture that's about as thick as hummus—add more water as needed to make it thinner. 

Tip

Split pea dip can be made up to 4 days ahead of time. Stir briefly (adding water as needed to make it spreadable) before using. 

For the chutney, combine the cilantro, mint, jalapeno, remaining lime juice, remaining 1/4 cup olive oil, and scallions in a food processor or blender and blend until smooth. Taste and add salt, as desired.

Tip

Chutney can be made up to 3 days ahead of time. Stir briefly (adding water as needed to make it spreadable) before using. 

To assemble, lay the whole wheat lavash (you may want to cut it in half depending on how big the lavash is) out on a flat surface. Spread the split pea dip in the middle of the wrap then top with a spoonful of yogurt. Layer the cucumber and carrots, avocado slices, sprouts, and cilantro chutney then wrap to close. Repeat to make one more wrap and serve. 

Footnotes

Food styling and photography by Aida Mollenkamp

This story is sponsored by North American Pulses but all content, ideas, and words are my own. Thanks for supporting these posts, which allow us to keep Salt & Wind up and running.

http://saltandwind.com/recipes/444-split-pea-veggie-wrap-cilantro-mint-chutney-recipe

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