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High-Protein Lentil Beet Pancake Wraps
Pink lentil pancakes blended with shredded beets and eggs, pan-fried until golden. Rolled around tuna, cream cheese and herbs for a quick lunch.
15 min prep / 35 min total
474 kcal
23.9g protein
5 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 220 glentils
soaked overnight
- 240 mlwater
- salt
to taste
- 45 mlolive oil
- 2eggs
- 100 gbeets
cooked, shredded
- olive oil
for frying
- 150 gcanned tuna
in water
- 1egg
boiled
- 140 gcream cheese
- 3 tbspdill
chopped
- 3 tbspparsley
chopped
- 100 gcucumber
diced
- 3 tbspgreen onion
chopped
- 1 tbsplemon juice
- lettuce leaves
for rolling
Instructions
Blend drained lentils with water, salt, 45ml olive oil and eggs until smooth, then stir in shredded beets.
Fry the pink batter in olive oil on both sides until golden, thinning with water if needed.
For the filling, mix tuna, chopped boiled egg, cream cheese, dill, parsley, cucumber, green onion and lemon juice.
Lay a pancake flat, top with a lettuce leaf and a spoon of filling, then roll up tightly and slice.
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