This salad wrap is everything you want a wrap to be: nutritious, super simple, and versatile. This wrap starts off with a kale and red cabbage layer. With a strong and complementary pairing like that, not a whole lot more is needed to arrive at a great salad. Pickles, parsley, and a vegan mayo-based dressing is added to brighten it all up, and green lentils to up the protein game. Dig in!

Kale, Red Cabbage, and Lentil Salad Wrap [Vegan, Gluten-Free]

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Cooking Time



For the Salad:

  • 1 cup cooked green lentils
  • 4 leaves of kale, chopped
  • 1 cup red cabbage, shredded or chopped
  • 1/4 cup cornichon pickles, chopped
  • 1/4 cup parsley, chopped

For the Dressing:

  • 1/3 cup vegan mayonnaise
  • 1/4 teaspoon each black pepper, thyme, smoked paprika, and garlic powder
  • 1/8 teaspoon red chili powder
  • 1/2 tablespoon balsamic vinegar or apple cider vinegar

For Assembly:

  • Wraps of your choice


  1. Toss the salad ingredients together in a large bowl.
  2. Mix the dressing ingredients in a separate container.
  3. Combine the salad and the dressing.
  4. Wrap everything up in a tortilla.


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