These red lentil tortillas are soft, flexible, and incredibly easy to make with just 4 simple ingredients. Naturally gluten-free and freezer-friendly, they’re perfect for wraps, tacos, or any of your favorite fillings!
They also make the perfect base for breakfast tacos, filled with silken tofu scramble and crispy seitan bacon! You can also enjoy them as a flatbread alongside hearty stews like vegetable Madras or red lentil carrot soup.
Lentils are one of my favorite pantry staples as they’re incredibly versatile and can be used in everything from hearty stews like Instant Pot dal to crispy roasted lentils for a quick snack.
In this recipe, I’m using them to make soft, gluten-free tortillas, similar to my chickpea flour tortillas. I love that these wraps are not only easy to make but also higher in fiber and protein than traditional flour tortillas!
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💚Why you will love red lentil tortillas
- Soft, flexible, and highly versatile - can be used for both sweet and savory fillings
- A delicious way to add lentils to your diet
- Versatile and pairs well with a variety of fillings
- Perfect for meal prep - stores well and is freezer-friendly!
🧂What you will need
📃Ingredients notes and substitutions
- Split red lentils – Can be swapped with whole lentils, but they’ll need to soak for at least 8 hours or overnight in the fridge as they are tougher and harder to blend.
- Tapioca starch – Helps keep the tortillas soft and flexible. You can also use potato starch or arrowroot starch as a substitute.
See the recipe card for full information on ingredients and quantities.
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✨Variations and add-ins
- Red lentil substitute – Brown lentils can be used to make lentil tortillas instead, but they’ll need a longer soak time, ideally overnight, as they’re firmer.
- Make sweet tortillas – Simply omit the salt and add 1-2 tablespoons of your favorite sweetener. A splash of vanilla extract or a pinch of cinnamon are also great additions.
- Spices – Try smoked paprika, cumin, curry powder, or black pepper for extra flavor.
- Herbs – Dried oregano, parsley, dill, rosemary, or Italian seasoning are some great choices.
- Add heat – Spice things up with chili powder, hot sauce, or sriracha!
🔪How to make lentil tortillas
Step 1: Rinse the lentils thoroughly, then soak them in water for 2-6 hours.
Step 2: Once soaked, transfer the lentils along with the soaking water into a high-speed blender and blend until smooth. Let the batter rest for 10-15 minutes.
💡Tip
It is normal for the batter to be slightly foamy and on the runnier side.
Step 3: Heat a pan over medium heat and lightly grease it with oil. Pour in ¼ of the batter and use the back of a spoon to gently spread it out.
Step 4: Cook until the top appears dry with no wet spots, then carefully flip and cook the other side. Repeat with the remaining batter, then serve and enjoy!
✔Helpful tips
- Speed up soaking time – Use boiling water instead of cold water to soak the lentils, reducing the soak time to 20-30 minutes.
- Allow batter to rest – Letting the batter sit helps the lentils soften and rehydrate, resulting in softer, more pliable red lentil tortillas.
- Consistency of batter – After resting, the consistency of batter should be slightly thinner than pancake batter. If it thickens too much, simply add a splash of water.
- Use a good non-stick pan and flexible spatula – This makes cooking and flipping much easier, as the batter can be prone to sticking.
- Reoil the pan after each tortilla – Since the batter sticks easily, lightly greasing the pan before each tortilla helps them slide off the pan more easily.
🌮How to serve
Here are some of my favorite ways to serve red lentil wrap:
Make tacos – Fill them with black beans, tempeh taco meat, or TVP taco meat, then add fresh tomato salsa, cilantro rice, or any of your favorite fillings. I love topping mine with a dollop of tofu sour cream!
Other savory fillings – Spread on smoked paprika hummus, tofu ricotta, baba ghanoush, or Thai basil pesto, and load up with shredded vegetables and protein of choice (such as tofu or chunks of seitan chicken breast).
Enjoy as a flatbread – Serve alongside hearty stews and curries like Thai tofu red curry, soya chunks Manchurian, or Indian tofu curry for a comforting meal.
Make it sweet – My go-to sweet fillings include peanut butter and jam or chocolate hummus with sliced bananas. You can also slather on your favorite nut butter -I love using my coconut almond butter!
Turn them into lentil chips – Cut tortillas into triangles, spray with oil then sprinkle with salt and seasonings of choice. Then, bake at 180C/350F in the oven for 10-12 minutes. Or, you can air-fry for 6-8 minutes at 180C/350F until crispy.
❄Storing suggestions
Fridge – Store red lentil tortillas in an airtight container or zip-top bag to keep them from drying out. They’ll stay fresh in the fridge for 4-5 days.
Freezer – Place tortillas in a large freezer bag, layering parchment paper between each one to prevent sticking. They’ll keep well for up to 3 months.
Reheating – Let frozen tortillas thaw for 5-10 minutes at room temperature. Warm them in the microwave or reheat in a pan on both sides until soft and pliable.
❔Commonly asked questions
While you can use a food processor, it might not achieve the same smooth consistency as a blender. A batter that turns out lumpy or gritty may lead to lentil tortillas that are more fragile and prone to breaking, so for the best results, a high-speed blender is recommended.
A gritty lentil tortilla batter is usually caused by not blending long enough or using a blender that isn’t powerful enough to fully break down the lentils. For the best texture, use a high-speed blender and blend until completely smooth.
No, this recipe won’t work with canned lentils since they are pre-cooked. You’ll need to use dried lentils for the batter to blend and cook properly.
If your lentil wrap is sticking, try adding a little more oil to the pan and re-oiling after cooking each tortilla. Also, make sure you're using a good-quality non-stick pan for the best results.
📖 Recipe
Red Lentil Tortilla Wraps
Equipment
Ingredients
- 2 cup water
- 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. Soak them in cold water for 2-6 hours, or hot water for 20-30 minutes.
- 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, 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 after cooking every tortilla, and repeat the cooking process until the batter is all used up. Your red lentil wraps are ready to be served!
Notes
- Consistency of batter – After resting, the consistency of batter should be slightly thinner than pancake batter. If it thickens too much, simply add a splash of water.
- Use a good non-stick pan and flexible spatula – This makes cooking and flipping much easier, as the batter can be prone to sticking.
- Storing - Lentil tortillas can be refrigerated in an zip-top bag for 4-5 days, or frozen for 3 months. Reheat in the microwave or on stove until warm before serving.
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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 says
do they stay soft and pliable when cold or do you need to reheat them ?
Meesha says
It is best to reheat them, but they will still be reasonably soft when cold. 🙂
Chew says
hii can canned lentils be used for this recipe?
meesha says
No, the texture will not be the same. I highly recommend sticking to dried lentils ! 😊
Lisa M Headley says
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 says
Happy to hear that! 😊
Marochane says
The ingredients mention arrowroot poweder and baking powder, where does it fit into the recipe instructions?
Meesha says
Sorry, I had forgotten to mention, but add them with the lentils and water to the blender before blending.
JACQUELYN says
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 says
Oh ever thought of baking them, but sounds like a really great idea. Thanks for sharing !
Jen says
What temp and for how long do you bake this?