Lentil Walnut Bistro Wrap

• 200 g cooked green lentils, chilled — Cooked green or French lentils
• 10 g walnuts, chopped — Raw English walnuts
• 60 g whole-wheat tortilla — Whole-wheat tortilla
• 50 g baby spinach — Raw baby spinach
• 70 g apple, cut into matchsticks — Fresh apple with skin
• 10 g Dijon mustard — Dijon mustard
• 10 g sherry vinegar — Sherry vinegar
• 5 g olive oil — Extra-virgin olive oil
• 0.3 g black pepper — Ground black pepper
• 0.3 g fine salt — Fine salt

Method

1. 1Measure ingredients: Mix the Dijon dressingMeasure dijon mustard, sherry vinegar, extra virgin olive oil, black pepper, and salt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the Dijon dressingWhisk Dijon, vinegar, olive oil, pepper, salt, and 10 g cold water for 45 seconds until glossy.45 secLook for: The dressing forms a thin, uniform emulsion.Safety: Declare mustard if required by the packaged condiment.
3. 3Measure ingredients: Make the lentil-walnut fillingMeasure green lentils, walnuts, apple, dijon mustard, and sherry vinegar using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Make the lentil-walnut fillingMash one-third of the lentils with a fork, then fold in the remaining lentils, walnuts, apple, and all dressing for 60 seconds.1 minLook for: The filling holds together while retaining intact lentils and crisp apple.Safety: Use cooked lentils cooled promptly and wash the apple.
5. 5Measure ingredients: Roll the wrapMeasure green lentils, walnuts, wheat tortilla, baby spinach, and apple using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Roll the wrapLay spinach across the tortilla, spoon the complete filling in a compact strip, fold the sides inward, and roll tightly.1 min 30 secLook for: The seam closes without tearing and filling reaches both ends.Safety: Use a ready-to-eat tortilla from an intact package.
7. 7Rest and sliceWrap seam-side down in parchment for 3 minutes.3 minLook for: The rest and slice stage is complete and ready for the next action.
8. 8Cut cleanly in halfCut cleanly in half, working carefully so the prepared pieces are even.Look for: Both halves hold distinct lentil, walnut, apple, and spinach layers.Safety: Keep the wrap at 40°F or colder until eating.