Indian Spiced Lentil & Fish Breakfast Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Indian · 30 min · Beans · pescatarian

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Ingredients

• 1/2 cup canned red lentils
• 4 oz firm white fish fillets (e.g., cod or tilapia)
• 2 large whole wheat wraps
• 1 large tomato
• 1 small onion
• 1 garlic cloves
• 1 tbsp total spice mix (cumin, turmeric, coriander)
• 1 tbsp olive oil
• 2 tbsp chopped fresh cilantro

Method (tap to check — screen stays awake)

1. Drain and rinse the canned lentils. Set aside.
2. Season fish fillets with half of the spice mix and salt. Heat 1 tbsp olive oil in a skillet over medium heat. Cook fish until flaky, about 4-5 minutes per side. Remove and set aside.
3. In the same skillet, add remaining olive oil, chopped onions, and minced garlic. Sauté until onions are translucent, about 3 minutes.
4. Add chopped tomato and remaining spice mix to the skillet. Cook for 2 minutes until tomatoes soften.
5. Mix in the cooked lentils, stirring well to combine and heat through, about 3 minutes.
6. Flake the cooked fish into bite-sized pieces and add to the lentil mixture. Warm for another 2 minutes.
7. Warm the whole wheat wraps briefly in a dry skillet or microwave. Divide the lentil and fish mixture among the wraps.
8. Garnish with chopped cilantro, roll up the wraps, and serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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