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.
 

• 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:
 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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