Crunchy Roast-Potato and Lentil Wraps

Make the Most of What Is Left

4 large wraps; 1 filled wrap per serving · Active 25 min · Total 35 min

A small container of roast potatoes can make more than a reheated side dish. Here the potatoes regain browned edges in a skillet, then join hot lentils and a separate crunchy cabbage filling inside soft tortillas. The yogurt and mustard dressing belongs to the raw vegetables, so it does not soak the potato crust before the wraps are rolled.

Jump to ingredients

A cut tortilla wrap filled with crisp roast potatoes, lentils and crunchy cabbage-carrot slaw.

Reheat first, recover the crust second

Cut large leftover potato pieces into roughly even chunks. Their browned sides can look ready while the centers are still cold, so give them enough time in the pan and check a thick piece. The potatoes need to reach 165°F/74°C, not merely acquire a new golden patch. Avoid turning them constantly: contact with the pan is what rebuilds the crust. Use a wide skillet so the pieces have room. If they stick initially, wait another minute before trying to release them rather than scraping the browned surface away.

A dry lentil is a friend to a wrap

Drain cooked lentils well before they go into the pan. A small measured splash of water helps heat them through, but that liquid should evaporate before filling the tortillas. This is particularly useful with canned lentils, which can carry more liquid than their appearance suggests. Keep the lentils whole and handle them gently. They provide a soft contrast to the potato without becoming a paste that spreads through every layer. Any excess cooking liquid left in the pan should stay there, rather than being poured into the wrap.

Put the crunch where it can survive

Shred the cabbage thinly so it bends when the tortilla is folded. Mix it with the carrot and dressing just before assembly; early dressing draws out liquid and softens the vegetables. Spread the filling in a short band below the center of each large tortilla, leaving clear edges. Fold the sides in first, then roll from the lower edge. The fillings are substantial, so a larger tortilla is easier to close than an overfilled small one. Serve immediately, with the seam down and the wrap cut across if preferred.

Ingredients

  • About 2 cups cooked roast potatoes, refrigerated promptly (300 g), cut into 3/4-inch/2 cm pieces
  • 1 1/2 cups cooked green or brown lentils, drained (240 g)
  • 1 tablespoon neutral oil (15 ml)
  • 2 tablespoons water (30 ml)
  • 2 cups finely shredded green cabbage (120 g)
  • 1 medium carrot (80 g), coarsely grated
  • Scant 1/2 cup plain yogurt (100 g)
  • 1 tablespoon prepared mustard (15 g)
  • 1 tablespoon cider vinegar (15 ml)
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/4 teaspoon black pepper (0.5 g)
  • 4 large flour tortillas, about 10 inches/25 cm across (240 g total)

Set out

Large nonstick or well-seasoned skillet with lid, Mixing bowl, Spatula, Food thermometer, Grater, Knife and board

Allergens

Milk, Wheat. Check labels and substitutions.

Make it

  1. Heat oil in the skillet over medium heat. Add potato chunks in one layer and cook for 10–12 minutes, turning occasionally, until browned and 165°F/74°C in the center. Transfer to a warm plate.
  2. Add drained lentils and water to the same skillet. Cover and heat for 3–4 minutes, stirring once, until 165°F/74°C throughout. Remove the lid and cook for 1–2 minutes more to evaporate the liquid.
  3. Meanwhile whisk yogurt, mustard, vinegar, salt and pepper in the bowl. Add cabbage and carrot and toss just before assembly.
  4. Lay out the four tortillas. Divide the hot lentils and potatoes among them, then add the cabbage mixture. Keep filling away from the edges. Fold in the sides and roll firmly. Serve immediately, seam down.

Stretch the roast, not the container size

Weigh the cooked potatoes before deciding on a batch. Smaller leftovers can make two wraps by halving everything; a very thin scattering of potato across four oversized wraps is less useful than two well-filled portions.

Ingredient labels

Mustard is present. Check tortilla and yogurt labels for additional allergens.

A useful detail

The stated time begins with cooked potatoes and lentils. Do not use potatoes that spent a long period warm on the counter. Flour tortillas should be soft and flexible; follow the packet warming directions if needed, allowing those few minutes separately.

Another way

  • Use 240 g drained canned lentils instead of home-cooked lentils. Heat them until thoroughly hot, allowing excess liquid to evaporate.
  • Replace the yogurt with the same weight of a plain unsweetened dairy-free yogurt; choose a thick version and check for soy or nut allergens.

Keep it well

For the base recipe use potatoes and lentils that were cooled promptly, refrigerated at 40°F/4°C or below and cooked no more than 2 days earlier. Make only the wraps needed for this meal; eat the reheated filling promptly. Keep unused cold components separate and use within their original safe storage window. Reheating does not start a new 3-day period.

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