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.

5 from 2 votes

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Prep Time 20

Cook Time 40

Total Time 1

Course Dinner, Lunch, Main, Sandwich, Snack

Cuisine American

Diet Vegetarian

Servings wraps

Calories 864 kcal

Equipment

Dry Measuring Cups And Spoons
Liquid Measuring Cups

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:

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: 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.

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Nutrition

Serving: 1 wrapCalories: 864kcalCarbohydrates: 90gProtein: 26gFat: 49gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gSodium: 546mgPotassium: 1564mgFiber: 26gSugar: 10gVitamin A: 7219IUVitamin C: 40mgCalcium: 302mgIron: 9mg

Keyword healthy dip, plant based wrap