Whole grain tortilla (8-inch): 1 (45g), Lentils (cooked): 60g (1/4 cup), Carrots (roasted): 60g (1/2 cup, sliced), Arugula: 15g (1/2 cup), Goat cheese: 15g (1 tbsp, crumbled), Walnuts: 10g (1 tbsp, chopped), Balsamic glaze: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Honey: 5g (1 tsp), Thyme (fresh): 1g (1/4 tsp, chopped), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. In a small bowl, mix 5ml olive oil, 5g honey, 1g chopped fresh thyme, a pinch of salt, and 1g black pepper to create a dressing. 2. In another bowl, toss 60g cooked lentils with half of the dressing. 3. Lay the whole grain tortilla flat on a clean surface. 4. Layer 15g arugula, the dressed lentils, 60g roasted carrot slices, 15g crumbled goat cheese, and 10g chopped walnuts on top. 5. Drizzle with the remaining dressing and 5ml balsamic glaze. 6. Fold in the sides of the tortilla, then roll it up tightly from the bottom. 7. Cut in half diagonally and serve immediately.
