Maple Balsamic Lentil Wrap

• 160 g, drained and chilled — Cooked green or French lentils
• 70 g (1 large tortilla) — Whole-wheat tortilla
• 50 g, finely shredded — Raw green cabbage
• 40 g, coarsely grated — Raw carrots
• 15 g (1 tbsp) — Tahini from roasted sesame kernels
• 7 g (about 1 tsp) — Pure maple syrup
• 8 g (about 1 1/2 tsp) — Balsamic vinegar
• 5 g (1 tsp) — Dijon mustard
• 0.3 g (small pinch) — Ground black pepper
• 0.3 g (small pinch) — Fine salt

Method

1. 1Whisk the dressingWhisk the tahini, maple syrup, balsamic vinegar, Dijon, black pepper, salt, and 10 g water for 60 seconds.1 minLook for: The dressing is glossy, pourable, and free of tahini streaks.
2. 2Dry the lentilsPat the drained lentils dry before adding them to the dressing bowl.Look for: The lentils remain whole and no rinse water collects underneath.
3. 3Coat the lentilsFold the lentils through the maple-balsamic dressing for about 45 seconds.45 secLook for: Every lentil has a thin glossy coating without becoming mashed.
4. 4Add the vegetablesFold in the cabbage and carrot just until they are evenly distributed.Look for: The vegetables remain crisp and no watery dressing pools in the bowl.
5. 5Rest the fillingLeave the lentil filling undisturbed for 3 minutes so the dressing can cling.3 minLook for: The filling holds together on a spoon without releasing liquid.
6. 6Fill the tortillaLay the tortilla flat and mound all the filling in a compact line across the lower third.Look for: The filling leaves a clear border on both sides for folding.
7. 7Roll and cutFold both sides inward, roll tightly away from you, and cut the wrap in half.Look for: The seam stays closed and both halves contain an even amount of filling.Safety: Use a clean dry board and refrigerate the wrap if it is not eaten immediately.