Lentil Meatball Wraps with Avocado + Cucumber Salsa - IQS Recipes

Ingredients

• 1 cup Cooked Lentils, defrosted (or 1 can lentils, drained and rinsed very well).
• 1 egg.
• 125 g ricotta.
• 1 clove garlic, minced.
• 1 teaspoon dried thyme.
• 1 teaspoon dried oregano.
• sea salt and freshly cracked black pepper, to season.
• 1/3 cup almond meal.
• 2 tablespoons finely chopped parsley stems.
• olive oil, to coat.
• 1/2 avocado, cubed.
• 1 x-small (70g) cucumber, diced into 1cm cubes.
• 1/2 cup parsley leaves, finely chopped.
• 50 g feta, crumbled.
• 1/2 lemon, juiced.
• 4 iceberg, cos or butter lettuce leaves, washed.