2 Tablespoons toasted sunflower ( or pumpkin seeds) – optional
½ Sliced avocado ( optional)
4 x 12 inch tortillas, warmed
Cook lentils in a pot of water until cooked al-dente. Drain well and season with cumin, coriander olive oil and salt to taste.
While lentils are cooking, make tahini sauce. In a small bowl, using a fork or tiny whisk, mix tahini paste, warm water, olive oil, lemon juice, garlic, salt pepper, and sriracha sauce, until creamy.
Prep all veggies.
When ready to make wraps, heat tortillas over a gas stove top, set to medium, flipping and turning frequently until tortillas are warm and pliable, or toast in a toaster oven. Do not over toast, or they will become tough and hard to roll. Dived lentils, cilantro, scallions, and veggies and roll up like a small burrito, Cut in half at a diagonal. Serve with the spicy tahini sauce on the side, spooning it in as you eat.