Mix the sauce ingredients in a blender or food processor until the sauce is smooth.
- Grill the courgette and paprika rings in olive oil with a pinch of salt. Leave to cool.
- Spread 1 large tablespoon of date and lentil spread over the entire surface of the wrap.
- Place salad, a slice of courgette, red beetroot, mango, avocado, spinach and fresh herb on the wrap and drizzle sauce over the top.
- Roll up the wraps (in baking paper if you wish) and leave in the fridge for 30 minutes.