Football (soccer) training is now in full swing and our youngest has training 3 nights a week and Saturday morning! I was having one of those days on Thursday where I wasn’t at all organised and the day just got away from me. Then I remembered mid afternoon…. it was football training! I had to whip up something really quick before he went.
I really like the Syndian range of products, which are vegetarian and gluten free and quite a few of their products are also dairy free and vegan too.
Most Coles supermarkets stock these and selected Woolworths stores in NSW & VIC, you’ll find them in the freezer section. Here is a link if you would like to find out more information about where to find the nearest stockist in your state. I had a pack of their lentil burgers in the freezer, so I just had to make some wraps and chop up some salad.
I bake the lentil burgers in the oven and they come out crisp on the outside and soft and moist in the middle. They’re delicious with sweet chilli sauce, but because they aren’t too over powering in flavour, any sauce would go nicely with them.
Make your wraps first. After cooking I transfer them to a wire rack to cool.
Once the wraps are done, I make a start on chopping the salad.
Choose which ever method you prefer to cook the lentil burgers, but I prefer to bake instead of frying them.
Then it’s a matter of simply assembling the wrap.
First, I cut the lentil burger in half, then I pour a little sweet chilli sauce down the middle of the wrap, stopping a few centimetres from the bottom.
Next, I place the lentil burger on top of the sauce and squash it down a bit, then add your salad.
Fold the bottom of the wrap up and fold the sides over and secure it with a toothpick and you’re done.
Eat and enjoy! Quick, easy and very tasty.
Recipe by: The Gluten & Dairy Free Bakehouse