Red Lentil Tortilla Wraps
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!
Servings: 8 small tortillas
Calories: 92kcal
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
*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.
Helpful tips
- 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.
Nutrition
Calories: 92kcal | Carbohydrates: 17g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 216mg | Fiber: 7g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
