Vegan Lentil Lettuce Wraps

Ingredients

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  1 small or 70g

• Lentils

  Mature seeds, cooked, boiled, with salt

  4 cup or 792g

• Vinegar

  Cider

  1 tbsp or 15g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  8 leaf, large or 120g

• Carrots

  Raw

  1 cup grated or 110g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Alfalfa sprouts

  Sprouted seeds, raw

  1 cup or 33g

Directions

1. Wash butter lettuce leaves carefully and pat dry one by one. Peel and grate carrots. Peel avocados and cut into slices. Peel mango and cut into long skinny pieces. Wash and dry alfalfa. Peel and finely chop onion.
2. Heat coconut oil in a large pan over medium heat. Fry onion until translucent, then add cooked lentils (drain first if using canned) and warm up for maybe 2 minutes. Season with salt and pepper to taste.
3. Remove from heat, add apple cider vinegar and mix well. Now build your wraps by placing one lettuce leave on a plate, top with lentils, then grated carrots, then slices of avocado, then slices of mango, then a drizzle of tahini, and then alfalfa. Enjoy!

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