Rinse butter lettuce and microgreens carefully and spin dry.
Peel and grate or julienne carrots.
Peel and slice avocados and mangos
Peel and finely chop onion.
Heat coconut oil in a large pan over medium heat.
Fry onion until translucent, then add lentils and warm up for maybe 2 minutes. Season with sea salt and apple cider vinegar.
Make the Tahini Sauce by adding basil leaves, cilantro leaves, honey, garlic, rice vinegar, soy sauce, tahini, olive oil, lemon juice, and jalapeño to a blender and blend until smooth.
Now build your wraps by placing one lettuce leave on a plate, top with lentils, carrot slices, avocado slices, mango slices, microgreens and loads of green Tahini Sauce. Repeat until you run out of leaves.