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 this Split Pea Veggie Wrap with Cilantro-Mint Chutney Recipe. It is 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.Â
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Split Pea Veggie Wrap with Cilantro-Mint Chutney Recipe
One of our favorite plant-based dishes? This Split Pea Veggie Wrap with Cilantro-Mint Chutney recipe that's made with pureed split peas, loads of vegetables, and a delicious herby sauce.
Ingredients
For The Split Pea Puree:
- 1/4 cup extra-virgin olive oil
- 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
- Freshly ground black pepper
- 3/4 teaspoon ground cumin
- 2 tablespoons freshly-squeezed lime juice
For The Cilantro Mint Chutney:
- 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
- 1/4 cup freshly squeezed lime juice
- 1/4 cup extra-virgin olive oil
For The Split Pea Wraps:Â
- 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 handfules kale sprouts
Instructions
- Make The Split Pea Puree: 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 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 water as needed to make it thinner.)
- Make The Cilantro Mint Chutney: Combine the 2 cups cilantro leaves, 2 cups mint leaves, finely chopped jalapeno, remaining 1/4 cup lime juice, remaining 1/4 cup olive oil, and all the scallions in a food processor or blender and blend until smooth. Taste and add salt, as desired.
- Assemble The Split Pea Wraps:Â 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.Â
PERSONAL NOTES
Nutrition
Serving: 1 wrapCalories: 864kcalCarbohydrates: 90gProtein: 26gFat: 49gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gSodium: 546mgPotassium: 1564mgFiber: 26gSugar: 10gVitamin A: 7219IUVitamin C: 40mgCalcium: 302mgIron: 9mg
Tried this recipe?Mention @saltandwind or tag #swsociety!
