2mediumPersian cucumbersend trimmed and rest shaved into long strips on a mandoline or with a peeler
2mediumcarrotsends trimmed and rest shaved into long strips on a mandoline or with a peeler
2mediumfirm-ripe avocadopitted and thinly sliced
3 to 4handfuleskale sprouts
Make The Split Pea Puree: Heat 1/4 cup of the olive oil to a small saucepan over medium heat. Add the onion and garlic, stir to coat and cook until just soft. Add the split peas, stir to coat then add the broth, a pinch of each salt and pepper, the cumin and bring to a boil. Reduce heat to a simmer and cook the split peas until they're very tender, about 30 to 40 minutes. Transfer the whole mixture to a food processor or blender and add 2 tablespoons of the lime juice, and additional salt and pepper, as desired. Pulse until the mixture comes together as a dip but it still retains some of its texture. (You want a mixture that's about as thick as hummus — add water as needed to make it thinner.)
Make The Cilantro Mint Chutney: Combine the 2 cups cilantro leaves, 2 cups mint leaves, finely chopped jalapeno, remaining 1/4 cup lime juice, remaining 1/4 cup olive oil, and all the scallions in a food processor or blender and blend until smooth. Taste and add salt, as desired.
Assemble The Split Pea Wraps: Lay the whole wheat lavash (you may want to cut it in half depending on how big the lavash is) out on a flat surface. Spread the split pea dip in the middle of the wrap then top with a spoonful of yogurt. Layer the cucumber and carrots, avocado slices, sprouts, and cilantro chutney then wrap to close. Repeat to make one more wrap and serve.