Red Lentil Tortilla Wraps

💚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