Fennel, Chard & Lentil WrapInspired by keepin it in kind
1 T olive oil
1 leek (white parts only)
1 fennel bulb chopped
2 cups cooked lentils
1 tsp salt
1 tsp dried basil
1 tsp dried oregeno
1 bunch swiss chard, de-veined and chopped
1/4 cup sundried tomatoes chopped
1/2 cup feta, crumbled
6 large tortilla wraps
In a large frying pan, saute leek in olive oil until softened, about 5min. Add fennel, salt, basil and oregeno and continue cooking about 5min more. Add swiss chard and lentils and cook about 3-5min more, until chard is wilted. Remove from heat and add sundried tomatoes.
In each wrap, place 1/6 of filling and top with feta cheese. Eat immediately or you could put in panini press or frying pan to add a crisp to the outside. Enjoy!