
SAVORY RED LENTIL WRAPS
This is one of those recipes you will wish you’d been making a long time ago once you realize how easy it is.
Wraps are my go-to pizza crust and of course they are just perfect for tacos, burritos, enchiladas, and quesadillas. Usually I buy them yet making them myself is my preference for I can control exactly what goes into them and adding herbs and spices makes the most perfect wraps ever in my view. You really must try these for yourself.
INGREDIENTS:
1 cup split red lentils well rinsed and drained
2 cups water plus more if needed
1 tsp garlic and onion powder
½ tsp sea salt and black pepper to taste
Herb and spice mix as desired, see suggestions below
DIRECTIONS:
SEASONING BLENDS:
TERI’S TIPS:
This is one of those recipes you will wish you’d been making a long time ago once you realize how easy it is.
Wraps are my go-to pizza crust and of course they are just perfect for tacos, burritos, enchiladas, and quesadillas. Usually I buy them yet making them myself is my preference for I can control exactly what goes into them and adding herbs and spices makes the most perfect wraps ever in my view. You really must try these for yourself.
- Side accompaniment
- Prep Time: 20 minutes plus soaking time
- Yield: approx. 8-10, 7-8 inch wraps
- Vegan, gluten-free. nut, soy free
INGREDIENTS:
1 cup split red lentils well rinsed and drained
2 cups water plus more if needed
1 tsp garlic and onion powder
½ tsp sea salt and black pepper to taste
Herb and spice mix as desired, see suggestions below
DIRECTIONS:
- Place the lentils in a bowl and cover with 2 cups water. Place in the fridge to soak 4 hours or overnight then transfer to a high-speed blender with salt and pepper, blending until the mixture is smooth and creamy.
- Use the batter as is or blend in one of the seasoning mixes below adding a splash of water if needed to create a pourable mixture. It will resemble pancake batter.
- When ready to cook, warm one or two non-stick sauté or cast iron pans over medium high heat adding a tiny touch of oil to the cast iron pan if using this.
- Using a 1/3 cup ladle, pour batter into the hot pan(s) spreading with the back of the ladle into a thin circle approx 7-8 inch or as desired.
- Cook approximately two minutes or until the wrap firms up and lifts around the edges. Flip and cook another one minute or so until slightly browned.
- Transfer to a towel lined pan and keep warm in a 200F oven while cooking the remaining batter adding additional oil as needed. Enjoy as you wish.
SEASONING BLENDS:
- East Indian: ½ tsp each curry, coriander and cumin powder, ¼ tsp turmeric, cayenne and ¼ tsp black pepper
- Mexican: ½ tsp each chili powder, smoked paprika and dried oregano
- Italian: 1 tsp Italian blend or ½ tsp each dried basil, oregano, rosemary and thyme, pinch chili flakes if desired
- Provence: 1 tsp herbs de Provence
TERI’S TIPS:
- Add 1 tsp olive oil to the batter, if desired
- Sprinkle batter with caraway, cumin. poppy, sesame or fennel seeds before turning for added appeal and flavor.
- Blend in ¼ cup fresh herbs, spinach or sun-dried tomatoes if you wish.
- These freeze fabulously. Store in the freezer with parchment paper between each wrap and pack into a freezer bag.