Sunday, 1 July 2012

Fennel, Chard & Lentil Wrap

Don's out of town and took our camera with him.  I had resigned myself to no food blogging while he was gone, but this sandwich changed that idea pretty quick.  I dug out Josilin's camera to give you a small peak of the finished product.  The quality of the pictures might not be as good, but the  quality of this wrap is high!

The filling can be made in advance and pulled out for a quick lunch or supper in this hot weather.  I used French lentils I cooked myself, but you could easily use canned for less prep work.  The wraps would travel well on a picnic lunch, as the filling is not too moist to cause soggy sandwiches.  The chard and lentils make for a real earthy taste that is both filling and nutritious.  After we had run out of feta I used Boursin cheese and it was equally delicious.  The saltiness of the cheese is a must to balance the earthy flavours.  The black licorice flavour of the fennel comes out in this as well, although I'm thinking it's because it was a locally grown one.  Do yourself a favour and hit a farmer's market to get the veggies.  This wrap captures the tastes of early summertime in your hand.

Fennel, Chard & Lentil Wrap

Inspired 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!

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