Lentil Wraps with Chickpea Tuna Mayo
This Vegan Tuna Wrap is a deliciously wholesome alternative to the classic fish version – perfect for anyone with fish allergies or simply looking to enjoy more plant-based meals.
The homemade red lentil wraps are naturally gluten-free and rich in fibre, providing slow-release energy to keep you fuelled through the day.
The chickpea “tuna” mayo is packed with plant-based protein, B vitamins, and zinc, making it a nourishing option for growing children, busy adults, and anyone looking to support their overall well-being.
Fresh toppings like tomato, cucumber, avocado, and herbs add extra vitamins, minerals, and healthy fats, turning this into a vibrant, nutrient-dense wrap that’s ideal for weekend lunches, meal prep, or school lunchboxes.
INGREDIENTS
Red Lentil Wrap – makes 6
1 cup of red split lentils
2 cups water
1 tsp sea salt
Vegan Tuna Mayo
1 can of chickpeas, drained (keep the aquafaba to use for cakes or meringues)
6 cornichon, diced
2 tbsp capers in brine, chopped finely
1 red onion, finely chopped
3-4 tbsp vegan mayonnaise
1 tbsp Dijon mustard
Sea salt & freshly ground pepper
Toppings
Sliced tomato
Sliced cucumber
Thinly sliced onion
Avocado
Fresh coriander or basil
METHOD
Soak the lentils in water at room temperature for 3-4hours
While the lentils are soaking, make the tuna mayo
Dice and finely chop the cornichon, capers and red onion
In a bowl, mash the chickpeas using a fork or potato masher until broken into flake-like pieces
Now, add the cornichon, capers, red onions, vegan mayo, Dijon mustard, and seasoning, and mix together really well.
Place in the fridge until needed
Blend both the soaking water and the lentils plus the salt until super smooth
Fry like a pancake. I used my Breville crepe pan, which I love!
When the wraps are cool, fill with the tuna mixture and top with sliced tomatoes, onion, avocado, cucumber and coriander.
