Red Lentil Tortilla Wraps Recipe
These Red Lentil Tortilla Wraps are a nutritious, gluten-free alternative to traditional tortillas. Made primarily from soaked red lentils and tapioca starch, these wraps are soft, pliable, and perfect for stuffing with your favorite fillings. With a simple blend-and-cook method on the stovetop, these wraps come together easily and deliver a delicious source of plant-based protein and fiber, ideal for wraps, tacos, or sandwiches.
- Prep Time: 15 minutes (active) plus 2-6 hours (soaking)
- Cook Time: 20 minutes
- Total Time: 4 hours 20 minutes (including soaking)
- Yield: 8 servings (approximately 8 tortillas)
- Category: Wraps & Tortillas
- Method: Stovetop
- Cuisine: Fusion - Inspired by Indian and Latin American tortilla styles
- Diet: Gluten Free, Vegan
Ingredients
Main Ingredients
- 2 cups water
- 1 cup split red lentils
- 1/4 cup tapioca starch (or potato/arrowroot starch)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder (optional)
Instructions
- Soak the Lentils: Rinse and clean 1 cup of split red lentils thoroughly to remove any impurities. Soak them in cold water for 2 to 6 hours, or in hot water for 20 to 30 minutes to soften them for blending.
- Prepare the Batter: Pour the soaked lentils along with the soaking water into a high-speed blender. Add 1/4 cup of tapioca starch, 1/2 teaspoon salt, and 1/2 teaspoon baking powder if using. Blend until the mixture is smooth and the batter has a slightly runny consistency. Allow the batter to rest for 10 to 15 minutes to thicken slightly.
- Heat the Pan: Place a non-stick pan on medium heat. Lightly grease the pan with oil to prevent sticking and to promote even cooking.
- Cook the Tortilla Base: Pour approximately 1/4 cup of the batter into the heated pan. Using the back of a spoon, gently spread the batter evenly in a circular shape. Cook the wrap until the top surface appears dry and no wet spots remain, about 2 minutes.
- Flip and Finish Cooking: Carefully flip the wrap using a flexible silicone spatula and cook for an additional 1 minute on the other side until fully cooked but still soft.
- Repeat and Serve: Re-grease the pan with oil after cooking each tortilla and repeat the process until all the batter is used. Serve the red lentil wraps warm with your desired fillings.
Notes
- Soaking the lentils sufficiently is key to achieving a smooth batter and pliable wraps.
- Baking powder is optional but can help make the wraps a bit fluffier.
- Use a flexible silicone spatula to flip the delicate tortillas without tearing.
- These wraps are gluten-free and suitable for vegan diets.
- Store leftover wraps wrapped tightly in the refrigerator for up to 3 days or freeze for longer storage.
Find it online: https://cheftinaskitchen.com/red-lentil-tortilla-wraps-recipe/
