With a spicy and substantial filling, balanced by fresh veggies and rich cashew sour cream, these wraps can be filled with any combination of toppings you like.   I refrain from referring the the lentil-walnut filling as ‘meat’.  These wraps don’t need to pretend to have meat to be inviting, they are amazing in their own right!   Skip the cheese to keep them vegan and lactose free.

Serves 4


For the Cashew Sour Cream
  • 1 cup raw cashews
  • 1/2 – 3/4 cup water
  • 2-3 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • Sea salt, to taste
For the Lentil-Walnut Filling
  • 3/4 cup uncooked green lentils
  • 6 cups water
  • 1 cup walnut pieces
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon hungarian paprika
  • cayenne pepper, to taste
  • 2 tablespoons olive oil
  • 2-3 tablespoons water
  • Sea salt and freshly ground black pepper, to taste
For the Toppings/Wraps (Any Combination You Like)
  • 2 bell peppers (any color, I like red and yellow), sliced into thin strips
  • 1 medium onion, sliced into thin strips
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper, to taste
  • Large romaine, butter or green leaf lettuce leaves, for wrapping
  • 2 medium tomatoes, diced
  • 1 avocado, sliced
  • Shredded cheddar cheese (skip to keep the recipe vegan and lactose free)
  • Salsa
  • Scallions, chopped
  • Lime for garnish



Cashew Sour Cream
  1. Soak the cashews in water in a large bowl at least 8 hours.
  2. Drain and rinse cashews and add to blender along with 1/4 cup water, lemon juice and apple cider vinegar.
  3. Pulse to chop, then blend on high speed until mixture is very smooth, scraping sides and adding more water as necessary.
  4. Add salt and taste, adding more lemon juice if necessary.
  5. Place in a small container and refrigerate until ready to use.
Lentil-Walnut Filling
  1. Toast walnut pieces on a baking sheet in a 300 degree oven until golden and fragrant, 10-15 minutes, set aside.
  2. Place lentils and water in a large saucepan and bring to a boil, reduce heat and simmer, partially covered , until lentils are cooked but still firm.
  3. Drain lentils and place in food processor along with walnut pieces, pulse to roughly chop, making sure to leave a lot of texture. Add spices, olive oil and 2 tablespoons of water. Pulse gently to mix, adding additional water if necessary. Don’t chop too finely. Turn filling into a bowl and stir to finish mixing. Add salt and pepper to taste.
Make Toppings/Assemble Wraps
  1. If using bell peppers & onions, heat oil in a large skillet over medium high heat until it shimmers. Add onions and bell pepper and sauté until onion begins to soften, about 6 minutes. Add salt and pepper to taste.
  2. Place a lettuce leaf on a plate and fill with lentil-walnut mixture. Top with desired toppings and cashew sour cream. Finish with scallions and a squeeze of lime, if desired.

Leftovers can be refrigerated for up to 3 days. Sprinkle lentil-walnut filling with a little water and microwave to reheat.
Adapted from ohsheglows: Ultimate Green Taco Wraps with Lentil-Walnut Taco Meat


KT’s Comments

  • These were way even more awesome than I expected!
  • Though the original recipe is vegan, I couldn’t resist adding a bit of cheese (Yay cheese!)
  • The filling is spicy with a satisfying texture and pairs will with the fresh veggies and cashew cream
  • I’m not sure I like the apple cider vinegar in the cashew cream (I don’t like the smell) so I may try replacing it with extra lemon juice next time. Adding a bit more salt also brightened the flavor. Don’t add too much water.
  • You could use tortillas instead of lettuce.
  • Leftovers were great for lunch the next day. I just layered everything into a bowl, like taco salad.
Almost vegan taco leftovers

Almost vegan taco leftovers