Chop all vegetables for the lentil filling – onion, basil leaves, parsley. Peel garlic and smash it.
Pressure cook the lentils. We need them soft but not mushy.
Then, still at medium-high, add olive oil, minced garlic, chopped onion and hot pepper powder.
Stir for 2-3 minutes, turn off heat, add basil and parsley and stir well, leave on the stove covered with a lid.
In the mean time make the salad. Chop all vegetables small – place in a big bowl, add olive oil and salt to taste – ready.
For the Tzatziki sauce – combine yogurt, grated cucumber smashed garlic and chopped dill. Add Salt (to taste) just before serving.
For the Tzatziki sauce – combine yogurt, grated cucumber smashed garlic and chopped dill. Add Salt (to taste) just before serving.
Assemble the Wrap by spreading a Tbsp of Tzatziki Sauce on the Tortilla – Add 3 Tbsps. Of Salad in the centre and spread it – Top this is 2 Tbsps. of Lentils – Squeeze a few drops of lemon – Sprinkle fresh crushed pepper & sea salt and roll it up – Serve fresh.