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Two large lentil cucumber wraps cut diagonally, showing whole lentils, small cucumber dice, red onion and shredded lettuce.
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Canned Lentil Cucumber Wraps Without Mayo

Lentil cucumber wraps made with cooked canned lentils, finely diced vegetables, and lemon-Dijon dressing. Two large tortillas make two lunches, with clear draining and rolling cues.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 2 large wraps
Course: Lunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15-ounce can cooked whole brown or green lentils rinse and drain well; can weight includes liquid
  • 1/2 cup finely diced cucumber measure after trimming; remove a very watery seed center first if needed
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 large ready-to-eat flour or whole-wheat tortillas about 10 inches across
  • 1/4 cup finely shredded lettuce washed and dried
  • salt to taste after mixing
  • black pepper to taste

Equipment

  • Fine-mesh strainer
  • Mixing bowl
  • Fork and spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Drain the lentils Empty the can into a fine-mesh strainer, rinse gently, and drain well. Leave the strainer over a bowl while you prepare the vegetables, then shake off the last drops. Blot lightly if liquid still clings to the lentils.
  2. Prepare the vegetables Dice enough trimmed cucumber to measure ½ cup. Remove a very watery seed center first if necessary. Finely chop 2 tablespoons of red onion and shred ¼ cup of clean, dry lettuce. Keep the lettuce separate from the filling.
  3. Mix the dressing Stir the olive oil, lemon juice, Dijon, and a little black pepper together in the mixing bowl. Add 2 tablespoons of the drained lentils and mash them with a fork until they thicken the dressing slightly.
  4. Finish the filling Gently fold in the remaining lentils, cucumber, and red onion. Taste, then add a small pinch of salt if needed. The filling should be moist and spoonable without liquid pooling at the bottom. Drain any excess before assembling.
  5. Lay out the tortillas Set the two 10-inch tortillas on a board. If they feel stiff, warm them briefly according to their package directions so they bend easily. Divide the lettuce between them in a short strip across the lower third, leaving about 2 inches clear at each end.
  6. Fill, roll, and serve Divide the filling over the lettuce in compact, even strips. Fold the two side edges inward, lift the near edge over the filling, and roll away from you, keeping the ends tucked. Set seam-side down. If a tortilla will not close comfortably, serve the excess filling alongside. Cut diagonally with a sharp knife and eat promptly, or refrigerate for later.

Notes

Timing: About 15 minutes with already cooked canned lentils and ready-to-eat tortillas. Any required cooking for a raw tortilla or dry lentils is additional.
Lentils: Use the drained contents of one 15-ounce can of whole brown or green lentils. Take the 2 tablespoons for mashing from this amount, rather than adding extra. Split red lentils give a much softer filling.
Moisture and rolling: Measure the cucumber after trimming, dry the lettuce, and drain any pooled dressing. Use a 10-inch flexible tortilla; leave room at both ends, fold the sides in, then roll. Serve excess filling alongside if the tortilla will not close comfortably.
Storage: Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below. Use within 3–4 days. For better crispness, keep the lentils, cucumber, lettuce, and tortillas separate until assembly. Nebraska Extension leftover guidance.
Packing: Keep perishable filling chilled in an insulated lunch bag with at least two cold sources. Pack bread and filling separately when possible for better texture. USDA lunchbox guidance.