Flexible and soft, you will be surprised by how good these red lentil tortillas are! They are also easy to make and only require 4 simple ingredients. These lentil wraps are freezable too!
If you are looking for a higher protein and healthier version of regular flour tortillas, give these red lentil tortillas a try! Like my chickpea flour tortillas, they are naturally vegan and gluten-free too!
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💚Why you will love this recipe
- Soft, flexible, and healthy
- A great way to sneak lentils into your diet
- Incredibly versatile and works with a variety of fillings
- Store well and are freezable - great for meal prep!
🧂What you will need
📃Ingredients notes and substitutions
- Split red lentils - Can be substituted with whole red lentils, but you might have to increase the soaking time to at least 8 hours or overnight. Soak them in the fridge to prevent fermentation from occurring.
- Tapioca starch - It's what makes the tortillas pliable and soft. Can be substituted with potato or arrowroot starch.
🔪How to make
Start by rinsing and cleaning your lentils thoroughly. You can soak them in cold water for 2-6 hours or in boiling water for 30 minutes.
Pour in lentils along with soaking water into a high-speed blender. Blend until smooth. The batter will be on the runnier side. Let the batter rest for 10-15 minutes.
Heat a non-stick pan over medium, and grease it with some oil. Once the pan is heated, pour in ¼ cup of batter.
Using the back of a spoon or measuring cup, gently spread the batter out in a circular motion. Let it cook until the top side appears dry with no wet spots.
Gently flip the tortilla over using a flexible silicon spatula, and cook on the other side for another minute.
Re-oil the pan, and repeat the cooking process until the batter is all used up. Your red lentil wraps are ready to be served!
✔Helpful tips
- Feel free to add any herbs or spices to this recipe. Some great additions include garlic powder, onion, powder, dried oregano, or even some sriracha for heat!
- Let your batter rest for at least 10 minutes after blending to allow time for the lentils to react with water.
- The batter will appear foamy after blending, and it is normal!
- It is highly recommended that you use a good non-stick pan and a flexible silicon spatula to cook these lentil tortillas. This will make the cooking process a lot easier and quicker!
- Stack your red lentil wraps on top of one another immediately after cooking. This allows them to steam slightly, producing softer tortillas.
🌮How to serve
To make tacos - These red lentil tortillas are the perfect vessel for your favorite taco fillings! I love using them to make TVP tacos or tempeh tacos.
As a flatbread - You can use them as a flatbread to pair with hearty stews like Indian tofu curry, soya chunks Manchurian or even this creamy vegetable Thai yellow curry.
For sweet fillings - Serve them for breakfast or dessert by stuffing them with sweet fillings like peanut butter and jam, sliced banana, or even some decadent chocolate hummus.
To make tortilla chips - Cut the tortillas into a triangle shape. Spray on some cooking oil, then sprinkle on some salt. You can either bake them in the oven preheat to 180C/350F for 10-12 minutes or in an air fryer at the same temperature for 6-8 minutes.
❄Storing suggestions
Fridge - Keep red lentil wraps in an airtight container or ziplock bag. They will last in the refrigerator for 4-5 days.
Freezer - Transfer cooled tortillas into a large freezer bag, placing a piece of parchment paper between each layer to prevent sticking. They can be frozen for up to 3 months.
❔Commonly asked questions
A food processor will not work in this recipe. This is because lentils are relatively hard. Using a food processor will yield a gritty batter, which is unpleasant!
Whole red lentils can be used in place of split lentils to make red lentil tortillas. However, it is recommended that you increase the soaking time to around 8 hours or overnight. Soak them in the fridge to prevent them from fermenting.
📖 Recipe
Red Lentil Tortilla Wraps
Equipment
Ingredients
- 2 cup water (see notes)*
- 1 cup split red lentils **
- ¼ cup tapioca starch or potato/arrowroot starch
- ½ teaspoon salt
- ½ teaspoon baking powder ( optional )
Instructions
- Start by rinsing and cleaning your lentils thoroughly. You can then either soak them in cold water for 2-6 hours.
- Pour in lentils along with soaking water, tapioca starch, salt and baking powder into a high-speed blender. Blend until smooth. The batter will be on the runnier side. Let the batter rest for 10-15 minutes.
- Heat up a non-stick pan over medium, and grease it with some oil. Once the pan is heated, pour in ¼ cup of batter.
- Using the back of a spoon or measuring cup, gently spread the batter out in a circular motion. Let it cook until the top side appears dry with no wet spots, around 2 minutes.
- Gently flip the tortilla over using a flexible silicon spatula, and cook for another minute on the other side.
- Re-oil the pan, and repeat the cooking process until the batter is all used up. Your red lentil wraps are ready to be served!
Notes
- Feel free to add any herbs or spices to this recipe. Some great additions include garlic powder, onion, powder, dried oregano, or even some sriracha for heat!
- The batter will appear foamy after blending, and it is normal!
- It is highly recommended that you use a good non-stick pan and a flexible silicon spatula to cook these lentil tortillas. This will make the cooking process a lot easier and quicker!
- Stack your red lentil wraps on top of one another immediately after cooking. This allows them to steam slightly, producing softer tortillas.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
myriam
do they stay soft and pliable when cold or do you need to reheat them ?
Meesha
It is best to reheat them, but they will still be reasonably soft when cold. 🙂
Chew
hii can canned lentils be used for this recipe?
meesha
No, the texture will not be the same. I highly recommend sticking to dried lentils ! 😊
Lisa M Headley
I made these today! Very easy to make. The only thing I changed was to pour a little more than 1/4 cup batter for each tortilla. They taste good and cooked well!
meesha
Happy to hear that! 😊
Marochane
The ingredients mention arrowroot poweder and baking powder, where does it fit into the recipe instructions?
Meesha
Sorry, I had forgotten to mention, but add them with the lentils and water to the blender before blending.
JACQUELYN
I have done this with red lentils, water, spices, nutritional yeast. I blend it & put it in a 9" x 13" pan with parchment paper. I slice it into 8 squares & use for bread, wraps or pizza crust. Yummy.
meesha
Oh ever thought of baking them, but sounds like a really great idea. Thanks for sharing !
Jen
What temp and for how long do you bake this?