Lentil and Avocado Lettuce Wraps

Using lettuce in place of flour tortillas is a great way to reduce calorie content.


Serves 2
adults
468
Kcals
per serving

10 Mins
prep

5 Mins
cooking

Recipe
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Ingredients

1 tbsp extra virgin coconut oil (15ml)
1/2 small onion finely chopped  (40g)
Lentil sprout mix  (180g)
1 head iceberg or butter lettuce, washed and large leaves removed and kept  (250g)
2 large carrots, peeled and grated  (240g)
1 large avocado, peeled, stoned and sliced  (200g)
1 large mango, peeled and cut into thin strips  (250g)

For the dressing

Low fat plain yoghurt (100g)
Tahini (15ml)
2 tsp lime juice
1/2 clove garlic (3g)
1 tsp ginger (5g)
1 tbsp olive oil
1/2 tsp turmeric (2g)
2 tsp water

Method

  1. Heat the coconut oil in a small pan over a medium heat and add the onion. Gently cook the onion for about 5 minutes until it is soft, then turn off the heat.
  2. Add the lentil sprouts to the pan and combine with the onion.
  3. Make the dressing by combining all the ingredients in a small bowl and whisking.
  4. Start to build the wraps by laying out the lettuce leaves. First add the lentil sprouts followed by the carrot, avocado and mango, then top each wrap with a little dressing.
  5. Serve the wraps unrolled on a plate.
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Nutritional information per serving

468kCal, 1955kJ
15.8g
22.9g
5.5g
57.5g
33.9g
12.7g
83mg

© The Vegetarian Society