Meatless Mondays  |  Posted 03.13.15

Ultimate Green Taco Wraps

Ultimate Green Taco Wraps

Vegan, gluten-free, grain-free, soy-free

Get ready to pack in a ton of veggies in one irresistible, healthy meal. If you haven't tried lentil-walnut taco meat, this is a great recipe to do so. It's high-protein, and the taco seasonings and chewy texture create a realistic-tasting taco base. Feel free to use tortilla wraps or corn shells instead of lettuce wraps or you can make this recipe into a big salad too. 

Makes 8 large tacos


  • For the Lentil-Walnut Meat
  • 1 cup French Green Lentils (uncooked) or 1 3/4 cups cooked lentils
  • 1 cup Walnut Pieces, toasted
  • 1 1/2 tsp Dried Oregano
  • 1 1/2 tsp Ground Cumin
  • 1 1/2 tsp Chili Powder
  • 1/2 tsp Sea Salt (fine grain), or to taste
  • 1 1/2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Water
  • For the Toppings/Wraps
  • 1-2 Bell Peppers, thinly sliced
  • 1/2-1 Large Onion, thinly sliced
  • Diced Tomatoes or Salsa
  • Green Onion
  • Fresh Lime Juice
  • Lettuce Wraps (romaine, iceburg or butter lettuce leaves)
  • Avacado
  • Cilantro
  • Hot Sauce
  • Cashew Sour Cream (see link below)


  1. Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use - see package). Drain off excess water.
  2. Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
  3. Saute the pepper + onion filling: Add 1/2-1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15-20 minutes, reducing heat if necessary and stirring frequently, until translucent.
  4. Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.
  5. Prepare the rest of your vegetable toppings and wash + dry the lettuce wraps.
  6. Assemble: Add a large lettuce leaf onto a plate, top with taco meat, sauteed peppers + onion, and the rest of your desired toppings.
  7. Leftovers can be stored in the fridge in sealed containers to be enjoyed the next couple days. The cashew sour cream will keep for at least a week in the fridge. Use sour cream leftovers on sandwiches, wraps, stirred into salad dressings, on vegan nachos, or with chili or soup.

Source: Oh She Glows