- Begin with the dressing. Finely chop the jalapeños, coriander and parsley, reserving 1 tablespoon of coriander for the rice. Add to a bowl with the garlic, lime juice, olive oil and salt. Stir to combine and set aside.
- Rinse the rice until the water runs almost clear. Place in a saucepan with 500ml water, the cumin and remaining salt. Bring to a simmer and cook for 10 minutes, or until tender.
- Stir the juice of the second lime and the reserved coriander through the cooked rice.
- Prepare the fillings by finely chopping the onion and tomato, shredding the lettuce and slicing the avocados.
- Lightly mash half of the avocado with a little salt and pepper, then stir through the onion and tomato to create a chunky avocado salsa. Slice the remaining avocado.
- Preheat the oven to 200°C.
- Warm the tortillas briefly to soften. Heat the Merchant Gourmet Cajun Style Lentils & Red Kidney Beans according to the packet instructions.
- Spread a spoonful of vegan mayonnaise onto each tortilla. Top with coriander rice, Cajun lentils, coriander dressing, avocado salsa, sliced avocado and lettuce.
- Roll tightly into burritos, wrap in foil, slice in half and serve warm.
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