# Components:
→ Lentil Filling
01 - 1 cup cooked brown or green lentils, drained and rinsed if canned
02 - 1 small red onion, finely diced
03 - 1 clove garlic, minced
04 - 1 teaspoon olive oil
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Wrap & Toppings
09 - 4 large whole wheat tortillas or wraps
10 - 1 large ripe avocado, sliced
11 - 1 cup baby spinach or arugula
12 - 1/2 cup cherry tomatoes, halved
13 - 1/4 cup crumbled feta cheese, optional
14 - 2 tablespoons fresh cilantro, chopped
15 - 1 tablespoon lime juice
# Directions:
01 - Warm olive oil in a skillet set over medium heat. Add the finely diced red onion and sauté for 2 to 3 minutes until softened.
02 - Mix in minced garlic, and cook for 30 seconds. Add cooked lentils, ground cumin, smoked paprika, salt, and black pepper. Stir and cook for 2 to 3 minutes until the mixture is heated through and aromatic. Remove skillet from heat.
03 - Heat tortillas individually in a dry skillet or microwave briefly until soft and flexible.
04 - Lay each tortilla flat on the work surface. Layer with baby spinach, lentil filling, sliced avocado, halved cherry tomatoes, and crumbled feta cheese if using. Distribute toppings evenly among all tortillas.
05 - Drizzle each wrap with lime juice and sprinkle over chopped cilantro. Fold in the sides, roll up tightly, then slice each wrap in half and serve immediately.
