Rinse butter lettuce and microgreens carefully and spin dry.
Peel and grate or julienne carrots.
Peel and slice avocados and mangos.
Peel and finely chop onion.
Heat coconut oil in a large pan over medium heat.
Fry onion until translucent, then add lentils and warm up for two minutes. Season with sea salt and apple cider vinegar.
Make the Tahini Sauce by adding basil leaves, cilantro leaves, honey, garlic, rice vinegar, soy sauce, tahini, olive oil, lemon juice, and jalapeño to a blender and blend until smooth.
Now build your wraps by placing one lettuce leaf on a plate, top with lentils, carrot slices, avocado slices, mango slices, microgreens and loads of green Tahini Sauce. Repeat until you run out of leaves.
1/2 Tbsp. coconut oil
1 small onion
1.5 cups cooked lentils
1 Tbsp apple cider vinegar
1-2 butter lettuce
2 avocados - ripe but firm
2 mangos - ripe but firm
microgreens for garnish
2 hands full fresh basil leaves
1 hand full fresh cilantro leaves
1 Tbsp honey or agave
3 cloves garlic
1/4 cup rice vinegar
1 Tbsp soy sauce (or tamari)
2 Tbsp olive oil
2 Tbsp tahini (unsweetened and unsalted)
1/2 lemon (juice only)