Injera-Wrapped Lentil and Collard Green Wraps

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 (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.

Prep: 10 min Cook: 40 min Serves 4 Ethiopian cuisine 280 cal/serving

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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

Equipment for this recipe

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Instructions

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.
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.
Step 3: Add 3 minced garlic cloves and 1 tbsp berbere spice to the skillet, cooking for 2 minutes until fragrant.
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.
Step 5: Combine the cooked lentils with the collard greens mixture in the skillet, stirring well to incorporate flavors.
Step 6: Warm 4 injera flatbreads on a dry skillet over medium heat for 1-2 minutes each until pliable.
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.

Frequently asked questions

How long does Injera-Wrapped Lentil and Collard Green Wraps take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Injera-Wrapped Lentil and Collard Green Wraps?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep injera flatbread from drying out.

Can I substitute ingredients in Injera-Wrapped Lentil and Collard Green Wraps?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Injera-Wrapped Lentil and Collard Green Wraps for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Injera-Wrapped Lentil and Collard Green Wraps vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.