Direction

1. Melt butter in a small saucepan over medium; cook, swirling occasionally, until foam subsides and butter smells nutty, about 2 minutes. Whisk in tomatoes and garlic; bring to a simmer over medium. Reduce heat to medium-low; simmer, stirring occasionally, until thickened to a jamlike consistency, 30 to 35 minutes. Set aside to cool completely, about 20 minutes.
2. Transfer tomato mixture to a blender, and process until smooth, about 20 seconds. Season with salt to taste. Set aside.
3. Meanwhile, heat unsalted butter in a medium saucepan over medium. Add carrot and onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in lentils, tomato paste, cumin, and Aleppo pepper until well combined. Add 2 cups water, and bring to a boil over medium-high; reduce heat to medium-low, and simmer, covered, until lentils are tender, about 20 minutes.
4. Add bulgur wheat and salt to lentil mixture, and stir to combine. Remove from heat; cover and let stand until liquid is absorbed, about 5 minutes. Stir in olive oil. Continue stirring until mixture comes together into a thick, coarse paste, 1 to 2 minutes. Season with salt to taste.
5. Spoon about 3 tablespoons tomato brown butter on 1 tortilla, and spread evenly all the way to the edge. Place a heaping 1/2 cup lentil mixture on one half of tortilla, and shape into an 8-inch-long rectangular patty. Spread about 1/3 cup romaine on opposite half of tortilla, and top with 2 tablespoons peperoncini slices. Fold tortilla edge over long side of lentil patty, and fold opposite tortilla edge over romaine so that tortilla flaps meet in the middle. Fold lentil half over romaine half to create a double-stacked wrap. Repeat process with remaining tomato brown butter, tortillas, lentil mixture, romaine, and peperoncini slices.
6. Heat a large nonstick skillet or griddle over medium. Working in batches, cook wraps until toasted, about 1 minute per side. Serve hot.