2-Ingredient Red Lentil Wraps (High-Protein)

4.45 from 9 votes

These red lentil wraps made with 2 ingredients are super flexible and great for lunches. They are high in protein, vegan and gluten-free.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: wraps

Author: Eloïse

▢ 1 cup (220 g) red lentils I use whole red lentils but you can also use split red lentils
▢ ¼ teaspoon sea salt
▢ 2 cups lukewarm water

Rinse the lentils under cold water in a fine-mesh sieve.
Add the lentils, salt, and water to a bowl or your blender jar. Soak them for 2 to 4 hours.
If you added the lentils to a bowl, transfer them to your high-speed blender WITH the excess soaking water.
Blend on high speed for 1-2 minutes. Make sure the batter is perfectly smooth to prevent having gritty lentil wraps. It should have the consistency of a pancake batter (see step-by-step pictures).
Use a nonstick pan or lightly oil a cast-iron skillet. Pour the batter into the pan and tilt it to spread it out as thin as possible. Be fast because the batter sets pretty quickly. If the batter feels a little thick and doesn't spread when tilting the pan, use a spoon to spread it out into 6-inch (15 cm) disks with a circular motion (see video below).
Cook the wrap over medium heat for 1-2 minutes.
Flip the wrap with a spatula and let it cook for another minute. Transfer it to a cooling rack and repeat the process.

Soak the lentils in vegetable broth for savory wraps.
Add spices for extra flavor. Garlic powder, onions powder, paprika powder, and cayenne pepper work great.
Place the lentils in the refrigerator and cover them airtightly if you soak them overnight.
Use two pans simultaneously to cook the wraps to gain time.
Make a double batch and freeze some wraps for easy lunches (see storage and freezing tips in post above).

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