Injera-Wrapped Lentil and Collard Green Wraps

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Soft injera flatbread wrapped around a savory filling of spiced lentils and sautéed collard greens for a nutritious handheld meal. This Ethiopian-inspired vegetarian recipe (vegan), ready in about 50 minutes, pairs injera flatbread, brown lentils, collard greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces injera flatbread
• 1 cup brown lentils
• 4 cups chopped collard greens
• 3 minced garlic cloves
• 1 medium diced yellow onion
• 1 tbsp berbere spice
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups water

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Instructions

1. Step 1: Rinse 1 cup brown lentils and place them in a pot with 3 cups water. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until tender but not mushy. Drain any excess water.
2. Step 2: While lentils cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until soft and translucent.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp berbere spice to the skillet, cooking for 2 minutes until fragrant.
4. Step 4: Toss in 4 cups chopped collard greens, season with 1 tsp salt and 1/2 tsp black pepper, and cook for 8-10 minutes until wilted and tender.
5. Step 5: Combine the cooked lentils with the collard greens mixture in the skillet, stirring well to incorporate flavors.
6. Step 6: Warm 4 injera flatbreads on a dry skillet over medium heat for 1-2 minutes each until pliable.
7. Step 7: Spoon the lentil and collard green filling evenly onto each injera, then fold or roll to create wraps. Serve warm or at room temperature.