Sign in

Recipe: Lentil and Shiitake Roll-ups with Tomatillo Lime and Roasted Corn Salsa

Cathy Christensen
Lentil and Shiitake Roll-ups with Tomatillo Lime and Roasted Corn Salsa

From Executive Chef Chad Luethje at Miraval Tucson in Catalina, Arizona

Makes 6 servings, 285 calories, 9.5 grams of fat per serving

Tomatillo Lime and Roasted Corn Salsa ingredients:

1⁄4 habanero pepper, stemmed and minced

1⁄2 scallion, chopped

1 onion, chopped

6 tomatillos, chopped

1 tablespoon of fresh oregano, chopped

1 clove of garlic, minced

2 tablespoons of fresh cilantro, chopped

Salt and pepper to taste

1⁄2 cup nopales, cooked and cut in large dice

1⁄2 cup roasted fresh corn

Juice of one lime

1. Place all of the ingredients, except the lime, roasted corn and nopales, in a food processor and pulse until chunky.

2. Add the corn, nopales and lime juice, season to taste and set aside until ready to use.

Roll-up ingredients:

1⁄2 onion, julienned

2 cloves garlic, minced

1⁄2 cup lentils

1⁄2 cup potatoes, diced

1 cup shiitake mushroom, stemmed and sliced

2 cups fresh spinach, trimmed and washed

4 cups vegetable stock

2 tablespoons fresh oregano, chopped

1⁄4 teaspoon of chili flakes

1⁄2 cup of feta cheese

6 flour tortillas

2 cups of tomatillo salsa

6 springs of cilantro for garnish

6 radishes, washed and trimmed

1. Preheat oven to 425°F.

2. Make the salsa as the recipe indicates.

3. In a sauté pan sprayed lightly with vegetable spray, sauté onion for five minutes, stirring.

4. Add the potatoes, mushrooms and garlic, and cook 10 minutes, stirring.

5. Add the lentils and stock, and cook an additional 25 minutes.

6. Remove the pan from the stove and fold in the spinach, oregano and chili flakes, together with the lentils. If necessary, drain off excess liquid in a strainer or colander. The veggie mix should be moist, but not too wet or it will make the tortilla soggy.

7. Add the feta and fold into the mix well.

8. On the stove, heat a dry sauté pan over low heat and warm each tortilla. Cover the hot tortillas with a cloth napkin, tea towel or just place them in a plastic bag so they don’t dry out. Tortillas are easier to work with when they have been warmed.

9. Place two tablespoons of the lentil veggie mix in the lower part of each tortilla and roll them up. Carefully place your tortilla roll ups seam side down in a lightly sprayed oven-proof dish. Bake on the center rack in the preheated oven for 20 minutes, or until the tortilla roll-ups are crispy and golden brown. Serve with Tomatillo Lime and Roasted Corn Salsa.

Related Content



Welcome to the new!

Delivering the best information on the spa, skin care and wellness industry is our passion, and we’ve worked hard to design a powerful new website that incorporates cutting-edge technology to bring you:

  • Mobile-friendly Design
  • Integrated Sample Request
  • Refreshed Look and Feel
  • Dynamic Content
  • Free Registration

Mobile-friendly Design

Providing a unified experience from mobile to desktop, responsive design allows you to access Skin Inc. content from any device, whether you’re in the treatment room, at home or on the go!

Integrated Sample Request

Visit Featured Product pages to quickly and easily identify new suppliers and request product samples and information.

Dynamic Content

Articles are now linked with relevant products so you can find the products and treatments you need to provide the best results for your clients.

Free Registration

Create your user account to gain unlimited access to Skin Inc.’s unparalleled content.

Enjoy the New!

Thank you for joining the Skin Inc. community of passionate skin care professionals. We look forward to providing you the best information to enhance your career!