Combine quinoa and 1 1/2 cups water in a medium saucepan.

Cover the saucepan and bring the mixture to a boil.

Once boiling, reduce heat to low, and simmer for 15 to 20 minutes, or until all the water is absorbed.

Transfer the cooked quinoa to a bowl.

Fluff the quinoa with a fork to separate the grains.

Refrigerate the quinoa for 20 minutes to cool it down.

In the same bowl, stir in the tahini and lemon juice.

Season the quinoa mixture to taste with salt and pepper.

Divide the quinoa mixture into 12 equal portions.

Using your hands, roll each portion of the quinoa mixture into a short, fat cigar shape.

To assemble the wraps, place one quinoa portion onto each butter lettuce leaf.

Add a few mint sprigs on top of the quinoa filling.

Fold the sides of the lettuce leaf over the filling to enclose it.

Roll up the lettuce leaf to create a wrap.

Serve the lettuce quinoa rolls chilled or at room temperature.