Using a large bowl, rinse and drain rice. Using a medium saucepan, bring water to a boil. Add rice and return to a boil. Reduce heat to low, cover and cook for 15 minutes.

Remove rice from heat and let sit for 5 minutes; fluff rice gently with a fork. In a medium bowl, combine rice with coconut and ¼ cup of cilantro; toss until well combined. Set rice aside.

Prepare Madras Lentils according to pouch instructions. Using a colander placed over a mixing bowl, drain some of the excess liquid from the lentils. Add the chicken and remaining 2 Tbsp of chopped cilantro to the bowl with the excess liquid; toss until well coated.

Heat tortillas according to package instructions. Divide rice evenly onto the center of each tortilla. (Tip: Leave 1½” border on all sides of tortilla.) Top rice with lentils, shredded chicken, tomatoes and lettuce.

Fold the bottom edge of each tortilla over the filling, tuck in the sides and then roll tightly. Cut burritos in half before serving.