8 Servings 5 min Cook
2 Tbsp Coconut Oil
1 Small Onions
4 Cup Lentils
1 Tbsp Vinegar
8 Leaf, large Lettuce
1 Cup grated Carrots
2 Fruit Avocados
2 Fruit without refuse Mangos
2 Tbsp Sesame Butter
1 Cup Alfalfa Sprouts
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.
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.
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.