Cook the lentils according to packet instructions, or use pre-cooked.
Heat a frying pan on a medium-low heat, then add the oil, chipotle paste and lentils. Warm for 3 minutes, stirring gently so as not to break up the lentils.
Gently stir in the spring onions, spinach and seasoning, then cook for a few minutes until the spinach has wilted slightly.
For the avocado cream:
Puree the avocado flesh and all the remaining ingredients in a blender or with a hand-held stick blender, until smooth and creamy.
To serve:
Fill the tortillas with the lentil mixture, salad leaves and tomatoes, then drizzle with the avocado cream. Serve immediately.
Notes
Cooks tip: The lentil mixture can be refrigerated for up to 3 days. The avocado cream is best used on the same day.