Easy Red Lentil Wraps

Red lentil wraps with cut up tomatoes and brown kitchen towel on the side.

These high protein red lentil wraps (tortillas) are a great vegan, gluten-free alternative to the traditional tortilla. Made easily with 2 ingredients and can be used for sweet and savory fillings.

Course Bread

Cuisine Indian

Diet Vegan

Fridge Life? Store at room temp in airtight container for 3 days

Freezable? 3 months

Cook Time 15

Soaking time 6

Servings wraps

Calories 106kcal

Author Dora

Equipment

Blender

Ingredients

1 cup red lentils
3 cups water
pinch salt

Instructions

Rinse and drain the lentils to remove any debris and small stones.
Place 1 cup of lentils in a big bowl with 3 cups of cold water and let them soak for about 6 hours at room temperature (or overnight in the fridge)
Drain the lentils
Place the contents of the bowl (lentils, pinch of salt) in a high speed blender and blend until the lentils have almost completely turned smooth
Add a bit of water (about ¼ cup or 50 mL in total) and continue blending until you have a thick batter
Heat a pancake pan on medium heat and brush some olive oil on it
Use a ladle to pour the batter on the center of the pan and move in circular motion to spread evenly. Cook until small bubbles start to form on the lentil wrap and you can flip it easily (about 3 minutes)
Flip and let it cook for another few minutes.
Repeat until you have used up all the batter.

Video

Notes

store the red lentil tortillas in a airtight silicone bag in a dark place up to 3 days
you can store the batter in the fridge up to 3 days
you can use different spices depending on what you will eat your lentil pancakes with. Either curry powder, garlic powder, onion powder, turmeric, oregano, cumin, italian herbs.

Nutrition