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. Peel and grate the carrots. Peel and slice the avocados. Peel the mango and cut into thin strips. Wash and dry the alfalfa sprouts. Peel and finely chop the onion.
2. Heat coconut oil in a large pan over medium heat. Sauté the onion until translucent, then add the cooked lentils and warm for about 2 minutes. Season with salt and pepper.
3. Remove from heat, add apple cider vinegar, and mix well. Assemble the wraps by placing a lettuce leaf on a plate, topping with lentils, grated carrots, avocado slices, mango slices, a drizzle of tahini, and alfalfa sprouts. Enjoy!