Lentil and Spinach Mini Wraps - Forks Over Knives

Ingredients

• ½ medium onion, cut into ¼-inch dice (1 cup)
• 6 small cloves garlic, minced
• 1 teaspoon ras el hanout spice blend
• 1 15-ounce can lentils, rinsed and drained (1½ cups)
• 1 tablespoon lemon juice
• Sea salt and freshly ground black pepper, to taste
• 3 8-inch whole wheat tortillas
• 2 cups fresh spinach
• 1 cup store-bought oil-free hummus