These two-ingredient wraps are healthy, high in protein, really easy to make, and yummy. To make these Red Lentil Wraps all you need is red lentils, water, and optionally, a pinch of salt.
What are Red Lentil Wraps?
Red Lentil Wraps are a type of tortilla-like wrap that are simply made using a batter that contains soaked red lentils, water, and a pinch of salt. This basic recipe can be twisted to add flavor depending on your preferences.
They are pliable, which makes them perfect for roll-ups, tacos, or serving on the side of your favorite Indian curry.
How do Red Lentil Wraps taste?
If you have ever tried Indian dosa, they taste quite similar. They are thicker than dosas and way simpler to prepare, as the batter is made just using two or three ingredients depending if you want to add salt or not.
You can use these wraps for sweet and savory recipes.
Our Red Lentil Wraps are:
- High protein (12 grams of protein per wrap)
- High fiber
- Easy to prepare
How to make these homemade Lentil Wraps
To make this recipe you will need minimal ingredients: red lentils (whole red lentils or split red lentils), water, and optionally a pinch of salt. These are the same ingredients you will need to make your own soy-free tofu.
For these lentil wraps you need uncooked red lentils. You can find them in most supermarkets, Indian markets, or Asian shops. As well, you could find them online.
If you don't have red lentils and still want to make this recipe, you can use any other type of uncooked lentils, black beans, or even chickpeas.
- Add the red lentils and room-temperature fresh water to a blender jug and leave them soaking for at least three hours. If you want to speed up the process, you can cut the soaking time by using hot water but the lentils will still need to be soaked for about 30 minutes.
- Add a pinch of salt and blend the lentils with the water remaining after soaking them. You don't need to rinse them, add more water or take water out. Simply follow the ratio listed in the recipe card. You will need a high-speed blender, an immersion blender, or a food processor. We use our Ninja Blender for this recipe and it works great. Blend the lentils until you have a smooth batter.
- Using a ladle or cup, pour some lentil batter into a hot non-stick pan. It is important that you use a non-stick pan for this recipe, otherwise, the batter will stick to the cooking pan. You can grease the pan with some olive oil but this is totally optional as no oil needs to be used. If you have a tortilla pan or tortilla maker, they are perfect to use for this recipe.
- Spread the batter into the hot pan using the back of the spoon or cup and move it in a circular motion until the batter is evenly spread. Don't worry if some parts are thicker than others, it really doesn't matter. The more you make, the better they will look!
- Cook for about 4-5 minutes (medium-high heat) or until the wrap can be easily flipped. Flip the wrap and cook for another 4-5 minutes. If the Red Lentil Wraps are getting too brown, bring the temperature to medium heat.
- Place the lentil vegan wraps on a plate and repeat until all the batter is gone. You can stack the wraps as the steam will help them get pliable and stretchy.
- Make them sweet. You can add some maple syrup to the mixture before blending. Then add some nut butter, chocolate spreads or maple syrup, and lemon to these delicious gluten-free tortillas.
- Add flavors such as fresh or dried herbs, garlic powder, onion powder, curry powder, garam masala, tomato paste, black pepper, vegetable stock, or others.
- Use a different type of lentil. You can make these by using other types of lentils such as brown lentils or green lentils or legumes such as chickpeas or black beans. Make sure you soak them for long enough as red lentils soften faster than other types of lentils or legumes.
These Red Lentil Wraps are quite versatile, making them great to serve in many different ways and with different dishes. They are an excellent source of fiber and protein, compared to the flour tortillas that you can buy in a grocery store. You can use sweet or savory fillings, depending on your taste. They need to be served warm as they break easily when cold. Here are some ideas on how to use these tortillas:
- Roll-ups. You can make different fillings to make roll-ups with these red lentil wraps.
- Curries. We love serving these wraps on the side of our favorite curries such as this Vegan Butter Cauliflower or this Aubergine Curry.
- Tacos and fajitas. Make delicious tacos and fajitas with these wraps.
- Serve them with a spread. Our kids love them with nut butter such as cashew butter or Brazil Nut Butter.
- Salad wraps. Fill these wraps with fresh salad and other ingredients such as falafels, fresh tomatoes, cucumbers, and a creamy sauce, and have a healthy and delicious meal.
- Flatbreads. These wraps serve as lentil flatbreads as well.
- Pancakes. If you shape them like pancakes instead of wraps, they are such a delicious pancake alternative. Then add the toppings you like whether sweet or savory.
These are just some ideas but I'm sure you can find other yummy ways to use these tortillas.
Store and Reheat
Our recipe makes about four to five large wraps. They are hearty and quite filling, so if you think you won't be using them all, we recommend you store the remaining batter in the fridge for the next day. As well, you can prepare the batter and store it in the fridge to cook the tortillas the next day. Some people find them easier to cook after one day.
If you want to make a big batch, you can double up our recipe to make about 8 tortillas.
If you have some leftover cooked wraps, you can store them in the fridge for 2-3 days using an airtight container or keep them in the freezer. You can then heat them up once they are completely thawed using a pan or a toaster.
FAQ and Tips
Use a good non-stick pan
You need a proper non-stick pan for this recipe.
How can I make these wraps if I don't have a good non-stick pan?
You can bake the batter on parchment paper in the oven at 200C (400F) for about 20 minutes. When the edges start to curl up, they should be ready to go. Tortilla pans or tortilla makers definitely are a great option if you own one.
How can I help the wraps from sticking to the pan?
If you are using a non-stick pan and the wraps are still sticking while cooking them, there are a few things you can make:
- Pour just a little mixture, instead of making a large wrap, try making smaller shapes.
- Wait until the bottom part is fully cooked before you try to flip it. If your pan is not working as you would like, maybe they will need to be cooked until golden brown before you can flip them.
- Add some vegetable oil to the mixture. Just add a teaspoon to the mixture, stir well, and try again.
Can I use another type of lentils or other legumes?
Yes, any type of uncooked lentils can be used. If you want to make high-protein wraps using another type of legume, you can try using chickpeas or black beans.
How can I avoid these wraps from breaking when rolling them up?
Stack them on top of each other in a kitchen towel when you finish cooking them. The steam helps make them pliable and stretchy while they sit with each other.
Red Lentil Wraps
- High Speed Blender
- 1 cup red lentils whole or split
- 2 cups water
- A pinch of salt
- Add the red lentils and water to a blender jug and leave them soaking for at least three hours.
- Add a pinch of salt and blend the lentils with the water remaining after soaking them. You don't need to rinse them, add more water or take water out.
- Blend the lentils until you have a smooth batter. For this part, you will need to use a high-speed blender, food processor, or immersion blender.
- Using a ladle or cup, pour some lentil batter into a hot non-stick pan.
- Spread the batter into the pan using the back of the spoon or cup and move it in a circular motion until the batter is evenly spread.
- Cook for about 4-5 minutes (medium-high heat) or until the wrap can be easily flipped. Flip the wrap and cook for another 4-5 minutes. If the wraps are getting too brown, bring the temperature to medium heat.
- Place the wraps on a plate and repeat until all the batter is gone. You can stack the wraps as the steam will help them get pliable and stretchy.
- You need a proper non-stick pan for this recipe.
- Stack them on top of each other in a kitchen towel when you finish cooking them. The steam helps make them pliable and stretchy while they sit with each other.
If you tried our recipe, please leave a comment or tag us on Instagram @Sixhungryfeet. We are always happy to see your creations!