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I keep making these lentil wraps because they're super easy, crazy adaptable, and need just two simple ingredients. You don't need any flour or dairy, but you still end up with flatbreads that honestly taste like something you'd order out. They're gluten-free and don't use grains either. You can stuff them with sweet or salty things—whatever you're into.
I first made these during a month when I was low on groceries but craving something bread-like. Now my family can't get enough, and we always put them together for our Friday night wrap get-togethers. They're a real hit.
Tasty Ingredients
- Oil for cooking: Gives the wraps that golden look and helps keep them from sticking.
- Optional spices: Toss in whatever spices you want to change things up for savory flavors.
- Vegetable broth: Adds even more taste than just water. Pick the low-salt kind if you’re watching sodium.
Simple Walkthrough
- Keep them fresh:
- As you finish each wrap, lay it under a damp towel. This keeps them soft while you keep cooking the rest.
- Monitor and flip:
- You’ll see the edges start pulling away from the pan in about 3–4 minutes. That’s your cue to flip. After turning, just another minute or so is all you need for golden spots to show up.
- Cook with patience:
- Heat a bit of oil in your non-stick pan over medium. Pour in some batter to make a thin layer and gently spread it out. Drop the heat to medium-low right away so you don’t burn it.
- Blend to perfection:
- Blend the soaked lentils and broth for a solid 2 minutes till it’s super smooth, like runny pancake batter. No grainy bits should be left.
- Soak the mixture:
- Pour the rinsed lentils and broth in your blender, then let them hang out together for at least 3–4 hours. Letting them soak makes everything soft and easy to blend smooth.
- Prepare the lentils:
- Give your lentils a really good rinse with cold tap water till it stops looking cloudy. This washes away any dust and helps things turn out better.
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The way red lentils change in this dish is downright cool. The first time I served these, my teens gobbled them up without having a clue they were eating lentils—food they usually claim to hate. I only told them after, and they were honestly surprised!
Keeping Them Fresh
Stash these wraps in the fridge (with parchment between each one so they don't stick) and they'll stay nice for about 3 days. For long-term storage, freeze them with parchment between every wrap in a freezer container. They'll keep for two months that way. Let them thaw on your counter or warm them up in a dry pan when you're ready to eat.
Swap the Flavors
Mix whatever spices you want into the batter to totally switch things up. For savory, toss in about half a teaspoon of garlic powder and smoked paprika. Try dried basil and oregano if you want them to taste Italian. Ground cumin and a pinch of chili powder make for some killer Mexican flavors. If you’re feeling something sweet, throw in cinnamon and a bit of vanilla, using water instead of broth.
Ways to Eat
Load them up with scrambled eggs and avocado for breakfast. Or go for yogurt and berries if you want sweet. Lunch? Spread hummus, pile on roasted veggies, or use your favorite sandwich stuff. For dinner, try them rolled up with curry, filled with falafel, or use as enchilada wraps. Get them crispy if you want to make flatbread pizza—just cook them longer in the pan, then add your toppings and bake real quick.
Fix-It Advice
The trickiest bit is nailing the right batter thickness. If your wraps keep breaking, you probably need to thin it with a spoonful or two of water till it's more like pancake batter. If they stick, make sure your pan's fully hot before you pour and keep the heat at medium-low. The batter gets thicker as it sits, so give it another blend if you need to in between.
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Frequently Asked Questions
- → How do I make the lentil batter?
Start by rinsing your red lentils, toss them in either water or broth for 3 to 4 hours, then blend till it’s really smooth. If it’s too thick, pour in a splash more water until it pours like pancake mix.
- → Can I use other types of lentils?
Sure, brown lentils work too, but let them soak about 10 hours and only use half a cup instead of three-quarters of a cup.
- → What can I use instead of vegetable broth?
You can swap in water and toss in half a teaspoon of salt. This is extra handy for sweet style wraps, since broth can mess with the flavor.
- → How should I store lentil wraps?
Pop cooked wraps in something airtight and chill in the fridge—good for three days. Warm ’em back up on a pan or nuke in the microwave to get them soft again.
- → Can I season the batter?
Go for it! For savory, throw in whatever spices you like—onion and garlic powders, smoked paprika, anything you want before cooking.