Korean Spinach And Lentil Breakfast Wraps Recipe

About this recipe

These wraps combine tender lentils, sautéed spinach, and Korean-inspired flavors into a satisfying breakfast. Packed with protein and fiber, they're perfect to kickstart your day with energy.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 1 Bunch Spinach Fresh 1 Bunch
• 160 Ml Cj Bibigo Sesame Oil
• 100 G Jumbo Garlic 100g
• - Schwartz Sesame Seeds
• Bunch Spring Onion (Bunch)
• 250G Tilda Wild Rice
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce
• 400G Whole Chickpeas In Water
• NaN Trs Gram Flour

Instructions

1. 1. Rinse the red lentils thoroughly under cold water until the water runs clear.
2. 2. Cook the lentils in a saucepan with 300 ml of water over medium heat for 15 minutes until tender.
3. 3. Heat sesame oil in a skillet and sauté minced garlic and chopped green onions for 2 minutes.
4. 4. Add fresh spinach to the skillet and cook until wilted, about 3 minutes, stirring occasionally.
5. 5. Stir in gochujang paste and soy sauce, mixing well to coat the spinach evenly.
6. 6. Drain any excess water from the cooked lentils and combine them with the spinach mixture in the skillet.
7. 7. Warm the rice flour wraps in a dry skillet for 1 minute on each side to make them pliable.
8. 8. Spoon the lentil and spinach filling evenly onto the wraps and sprinkle with sesame seeds.
9. 9. Fold the wraps tightly, ensuring the filling is secure, and cut each wrap in half if desired.
10. 10. Serve immediately while the wraps are warm and enjoy the fusion of flavors.