These red lentil wraps are high in protein, naturally gluten-free, and surprisingly easy to make with just a few simple ingredients. They’re soft, flexible, and perfect for filling with anything you like – sweet or savoury.
Ingredients (6 wraps)
-
- 1 cup dry red lentils
- 2 cups vegetable broth (or water + salt)
- 1 tbsp olive oil
Method
- Rinse the lentils, then soak them in broth for 3-4 hours.
- Blend until smooth.
- Heat a lightly oiled non-stick pan and pour in a small amount of batter.
- Spread it out with the back of a spoon to form a thin wrap (avoid tilting or rotating the pan, as this can make the batter too thin and cause it to break).
- Cook for about 3 minutes, flip, and cook another minute until set.
As fillings, I used smoked salmon, cream cheese, rocket and cherry tomatoes – but you can fill them with anything you like.
Tips & Variations
- Try them in a sweet version by filling them with yogurt, nut butter, and fresh fruit.
- If the batter feels too thick after blending, add a splash of water to loosen it – it should be pourable but not watery.
- Cook the wraps on medium heat and let them set properly before flipping to prevent breaking.
