Lentil wrap bites with smoked salmon, vegan cream cheese, lettuce, avocado, and

Ingredients

Wraps:

150g 24-hour soaked red lentils

150g water

2 tbsp gram flour

1 tsp baking powder

½ tsp salt

1 tsp garlic powder

1 tsp onion powder

25 ml rapeseed oil

Filling:

One package high quality smoked salmon

4 to 5 tablespoons vegan spreadable cheese per each wrap

2 tsp fresh chopped chives

2 or 3 leaves of gem lettuce

Slices of avocado

Method:

Rinse the lentils until the run clear in a strainer. Add all of the ingredients to a blend until a thin creamy batter forms. Let it stand 10 minutes. Heat a small frying pan with a couple teaspoons of oil. Pour mixture in until forms a pancake. Flip over and cook until slightly puffed. Repeat. Set aside on a plate to assemble. First spread the cream cheese over the wraps. Sprinkle with chives. Softly press the lettuce onto the wraps. layer salmon and avocado over lettuce. Spread more creamed cheese on top and press down firmly with a spoon. Slowly roll up the wrap, pressing firmly as you go along. Slice off tips and then let chill in fridge for about ½ an hour to firm up. Then cut into bite size “rolls”.