Vegan Lentil Lettuce Wrap


  • 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

  • 4 carrots 

  • 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)

  • Deseeded jalapeño