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Ingredients
- 200 g (7 oz) tinned brown lentils, rinsed and drained
- 200 g (7 oz) tinned corn kernels, rinsed and drained
- 2 ripe tomatoes, seeded and finely chopped
- ½ small red onion, finely chopped
- ½ red capsicum (pepper), seeded and finely chopped
- ½ green capsicum (pepper), seeded and finely chopped
- 1 handful flat-leaf (Italian) parsley, chopped
- 2 tablespoons low-fat mayonnaise dressing
- 4 lavash or other unleavened breads
- 60 g (2¼ oz) reduced-fat smooth ricotta
- 1 handful baby rocket (arugula) or baby English spinach leaves
Method
1. Put the lentils in a large bowl and mash with a fork. Mix in the corn, vegetables and parsley. Stir through the mayonnaise.
2. Spread the breads with the ricotta, then divide the lentil salad and rocket or baby spinach leaves among the breads.
3. Roll up each bread to enclose the filling. Wrap in baking paper or plastic wrap to secure.
