For the chicken fillet and avocado wraps, place the lentils in a colander and rinse thoroughly until the rinsing water remains clear. Simmer in enough water for 15 minutes, drain, rinse in cold water, mash with a fork and mix with the tomato paste and sambal oelek. Season to taste with salt and pepper.
Sauté chicken fillet in sesame oil on both sides and season with salt and pepper. Cut bell bell pepper, avocado and cucumber into thin strips. Place tortillas on top and spread the center with the lentil paste.
Top with bell bell pepper, cucumber and avocado and drizzle with a little lemon juice. Thinly slice chicken fillet and place on top of avocado.