Kids enjoy wraps for lunch, and love the beautiful beet color next to the lettuce greens! Wrapped in a whole wheat tortilla, the secret of this powerhouse dish is to bloom the spices, or gently simmer them in oil. Beets are filled with health giving nutrients and lentils give kids that full feeling with no fat, high in protein and fiber, lowering cholesterol, reducing heart disease, diabetes, and overweight issues.
To deepen the flavor of the spices, kids can heat 1 tbsp organic extra virgin olive oil in a pot. When the oil is hot, add 1 tsp cumin seeds, 1 tsp curry leaves, ⅛ tsp red pepper flakes, and simmer a minute or two. Add ½ cup chopped organic red onion and cook for 5 minutes. Heat 1 ½ cup water to boil. Add ½ cup organic red lentils and the boiling water. Stir well, cover, and simmer 10 minutes. Stir in 1 medium grated organic beet, ½ tsp sea salt, and ⅛ tsp cayenne. Cover and simmer 25 minutes until the lentils are soft, stirring occasionally.
To make the wrap, preheat the oven to 350°. Mix in a bowl 1 cup organic lettuce greens with organic extra virgin olive oil, lemon juice, and pinch sea salt. The tortillas can be heated in the oven with organic extra virgin olive oil for five minutes to refresh them, taken out and sprinkled with nutritional brewers yeast for extra flavor, protein, and B vitamins. Divide the beet lentil mixture between the tortillas and top with the salad. Fold both bottom edges of the tortilla, then fold the left and right edge so that the two sides cover the filling, roll them over on the plate so the seam is on the bottom. Kids can cut the wrap in half for a hearty lunch with sweet earthy flavors.