Lentil & Avocado Wraps

Instructions

1. Prepare Herb-Infused Oil

   3 min hands-on

   • Finely chop the jalapeños, cilantro, and parsley, reserving some cilantro for garnish.
   • Combine the chopped herbs, grated garlic, salt, lime juice, and olive oil in a bowl. Mix well and set aside.

2. Cook the Rice

   2 min hands-on10 min waiting

   • Rinse the rice until the water runs clear.
   • Combine rice, water, cumin, and salt in a saucepan. Bring to a boil, then simmer until rice is tender and water is absorbed.
   • Fluff rice with a fork, mix in lime juice and reserved cilantro. Set aside to cool slightly.

3. Prepare Salsa Verde

   4 min hands-on

   • Finely dice the onion and tomatoes.
   • Mash avocado in a bowl, then mix in onion, tomatoes, salt, pepper, and olive oil. Adjust seasoning to taste.

4. Cook the Lentils

   1 min hands-on20 min waiting

   • Rinse lentils and place in a saucepan with water. Bring to a boil, then simmer until tender.
   • Drain excess water, season with salt, pepper, and cumin. Set aside.

5. Prepare Lettuce and Tortillas

   2 min hands-on

   • Shred lettuce into thin strips and set aside.
   • Warm taco shells or tortillas in a skillet until pliable.

6. Assemble the Wraps

   3 min hands-on

   • Spread mayonnaise on each tortilla or taco shell.
   • Add a layer of rice, followed by lentils.
   • Top with salsa verde, lettuce, and herb-infused oil.

7. Wrap, Slice, and Serve

   2 min hands-on

   • Fold sides of the tortilla inward and roll tightly. For taco shells, fold in half.
   • Wrap in foil and slice diagonally. Serve warm.
   • Cooking tips:
   • For a spicier kick, leave the seeds in the jalapeños or add cayenne pepper to the lentils.
   • Use ripe avocados for a creamier texture in the salsa verde.
   • To keep wraps crisp, avoid overfilling with wet ingredients.
   • Leftover herb-infused oil can be stored in the refrigerator for use as a dressing or marinade.