Wash butter lettuce leaves carefully and pat dry one by one.
Peel and grate carrots.
Peel avocados and cut into slices.
Peel mango and cut into long skinny pieces.
Peel and finely chop onion.
Heat coconut oil in a large pan over medium heat.
Fry onion until translucent, then add cooked lentils and warm up for maybe 2 minutes.
Season with salt and pepper to taste.
Remove from heat, add apple cider vinegar and mix well.
Now build your wraps by placing one lettuce leave on a plate, top with lentils, grated carrots, slices of avocado, slices of mango, sprouts and loads of Tahini Herb Sauce. Repeat until you run out of leaves.