Ingredients

• Ingredients Scale 1x2x3x lavash bread (whole grain pref.) or flour tortillas 1/2 cup cooked lentils, per wrap leafy greens (I used romaine) red pepper flakes mineral salt Sun-Dried Tomato Hummus 1 1/2 cups fresh cooked garbanzo beans (chickpeas) or 1 can (15oz) garbanzo beans 2 – 3 tablespoons sun-dried tomatoes, chopped 1/4 cup tahini (or cut in half and use 2 Tbsp extra virgin olive oil) 1 clove garlic 1/2 teaspoon paprika (regular or smoked) 1/2 teaspoon mineral salt, or to taste juice of 1 lemon or 1 – 2 tablespoons lemon juice 1/4 – 1/3 cup water, as needed

Preparation

• Instructions Sun-Dried Tomato Hummus: If using packaged sun-dried tomatoes, soak your tomatoes in water for about 15 minutes to soften, reserve water. If they are super fresh, no need to soak, just chop and use. Use the remaining water as needed when adding it to the hummus. If using bottled in oil sun-dried tomatoes, use as is. Place all ingredients into food processor/blender, except for the water. Blend until creamy, about 3 minutes or so, adding water as needed to thin. I used about 1/3 cup water as I like my hummus on the moist, thin side. Makes about 1 1/2 cups. Leftovers can be stored in the refrigerator for up to 5 – 6 days. Assemble your wrap: Lay your lavash bread on a flat surface. Spread a nice layer of hummus over 3/4, top with about 1/2 cup lentils over top, sprinkle with red pepper flakes and mineral salt, add leafy greens over top. Roll gently, but tightly as you can. Slice in half and enjoy! Store: Wraps can be stored in the refrigerator for up to 2 days in covered containers. They are best eaten within 24 hours of making.