Lentil Wraps
If you’re looking for a healthy and delicious alternative to regular flour tortillas, you must try these lentil wraps! And the best part is they are simple to make. Just like these quinoa wraps, You really need just 2 ingredients, but I like to elevate them by adding vegetables and seasonings for an extra boost of flavor and nutrition. What do they taste like? They have a mild flavor with a subtle hint of earthiness that even my “learning to like lentils” husband approves of. Whether you are in need of a quick toddler lunch or want a kid-friendly dinner, these soft and pliable red lentil wraps are perfect for burritos, tacos, various other wraps, and much more! And if you have a little one, these high-protein lentil wraps make for an amazing finger food for babies and toddlers. They are also a delicious iron-rich food for babies.
Ingredients
Dried Red lentils – Use split red lentils for best results. I don’t recommend using green or brown lentils. Here’s the ultimate guide to lentils for babies. Water – be sure to use room temperature water Optional – spinach and seasoning(s) of choice. Refer to the “variations” section below.
Step-by-Step Instructions
Add red lentils and warm water to a blender. Soak for at least 4 hours at room temperature. The lentils will expand and soak up most of the water. There’s no need to drain the lentils. Optional – add spinach and seasoning of choice and blend until smooth. Heat a non-stick pan over medium heat. Spray with a small amount of olive or avocado oil. Pour about 1/2 cup of the lentil batter into the pan. Quickly, using a spoon or the bottom of a measuring cup, spread the batter as thin as you can in a circular motion without breaking it. Do not spread using the tilt method. Cook for about 2-3 minutes on one side. Flip and cook for an additional 1-2 minutes. Transfer to a plate and repeat with the remaining batter.
Variations
While you can keep the wraps simple with just lentils, try adding some of these flavor and nutrition boosters right before blending.
Herbs and spices – 1/2 to 1 teaspoon of garlic powder, onion powder, cumin, curry powder, garam masala, oregano, Italian seasoning, chili powder, etc. Vegetables – up to 1/2 cup of spinach, beetroot, carrots, zucchini (be sure to squeeze out as excess water)
Tips for Success
You will need a high-speed blender to get the batter ultra smooth. Food processor will not work. Most red lentils you’ll find at the grocery store are split lentils. But if you’re only able to find whole red lentils, I recommend increasing the soaking time to at least 6 hours. Don’t strive for perfection – Just like with pancakes, the first wrap probably won’t turn out right. Your wraps may not be perfectly circular and that’s ok. Homemade wraps are meant to be rustic any way :). However, if your batter keeps breaking, lowering the heat will help. You can fill holes with extra batter. Pile the wraps on a plate as you cook them. This will create steam and help make the wraps softer and more pliable.
Serving Suggestions
Enjoy these red lentil tortillas the same way you would regular store bought tortillas. Spread it:
Hummus – try this beet hummus or broccoli hummus Mashed avocado Yogurt Cream cheese (try this tofu cream cheese!) Pesto – ricotta pesto, beet pesto, zucchini pesto Sugar-free pizza sauce Thai peanut sauce
Fill it:
Sliced avocado Cheese Scrambled eggs Tofu Chicken Salmon Shrimp Vegetables – cucumber, tomatoes, sweet potato, bell peppers, lettuce, roasted or sauteed vegetables
You can also serve the wraps as a dipper for curries and soups
Equipment
You must use a non-stick pan to make these gluten-free tortillas. And if you are in the market for a high-quality, nontoxic pan or cookware set, I highly recommend checking out my favorites from Caraway. Their cookware is made of aluminum and coated in ceramic enamel rather than teflon. And the bottoms and handles are stainless steel. The pan heats up quickly and have really even heat distribution. They are durable, highly functional, ridiculously easy to clean, and absolutely gorgeous.
Storage
Transfer the wraps to an airtight container and keep in the refrigerator for 3-4 days. You can also freeze for up to 3 months, although the texture will change slightly once thawed. Thaw in the refrigerator overnight.
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