Flexible, flavorful and gluten free. These Lentil Tortilla Wraps are so easy to make – blend all the ingredients together, pour the batter into a pan, flip and voila! There you have the perfect tortilla!
Tools and Equipment used to Make Lentil Tortilla Wraps
10.25” cast iron skillet
A 10.25″ cast iron skillet is great for tortillas or pancakes. The low edges make getting the spatula seamlessly under the tortilla a seamless and mess-free process.
Immersion Blender
When I got my immersion blender it was a game changer! So long are the days of attempting to pour hot soup into a blender to puree. I don’t know about you, but I would wash an immersion blender 100 times over before wanting to dirty my blender just to risk getting scalded in the process. Not to mention how convenient having an immersion blender is for whipping up these Lentil Tortilla Wraps. Since there isn’t a whole lot of batter, it’s easier to blend with an immersion blender than a standard blender anyway!
Prep. Time and Cook Time Before you get Started
Soaking the lentils in water for at least one hour is a key step in this Lentil Tortilla Wrap Recipe. While I recommend rinsing and then soaking the red lentils overnight, I understand not every meal is planned that far in advance! If you’re tight for time, soak the lentils for one hour before you plan to make these tortillas! Soaking the lentils will help them blend easier into this recipe while also allowing for better nutrient absorption when they’re consumed. Win-win!
Are Lentil Tortilla Wraps Good For Leftovers?
I would recommend eating these lentil tortilla wraps hot! Keep them warm as you make them by putting a plate over the cooked tortillas, or covering them with tin foil. I recommend eating the lentil tortilla wrap right away and not as leftovers. Unfortunately, they do not keep well to be eaten in the following days. If you know you will not be eating 12 tortillas that this recipe makes, cook up however many tortillas you’ll be eating and store the leftover batter in an airtight container in the fridge. The batter will thicken slightly in the fridge, so you may need to add some water the next day when you go to cook up some more.
How to make Lentil Tortilla Wraps
First, make the batter
Start by placing the red lentils in a mesh strainer and then rinse under running water until the water runs clear. This step is important in taking away the bitter flavors from the red lentils.
Then, place the rinsed lentils into a large, tall jar and cover them with water. The water should cover the lentils by about double the amount. Let the lentils soak for at least one hour, or overnight.
After the lentils have soaked in water for a minimum of one hour, drain out the water. Then add the remaining ingredients into the jar with the lentils.
Blend all of the ingredients in a jar with an immersion blender. If you don’t have an immersion blender, use a standard blender to puree all of the ingredients.
Cook the Lentil Tortillas
Add olive oil to the cast iron skillet and heat the skillet over medium heat.
Once the pan has reached temperature, scoop and pour some of the batter onto the pan. Using the back of the ladle, spread the batter out slightly to thin. Flip the tortilla when bubbles start to form over most of the tortilla. The tortilla will also start to look as though it is cooked through. Using a spatula, check around the edges of the tortilla to see if it will easily pull up from the pan. Flip and wait for about a minute before checking the underside of the tortilla. The coloring will be a light brown. Adjust the temperature of the skillet accordingly as the tortillas may start to brown quicker as time goes on.
Depending on the size of the pan, only one tortilla can be made at once. Make sure to transfer the cooked tortillas to a covered plate to keep them warm until you are able to serve.
Top the hot tortillas with your favourite taco fillings! Our favorite taco recipe for the spring is SHRIMP TACOS WITH MANGO PICO DE GALLO
These Lentil Tortilla Wraps are an excellent gluten-free alternative to traditional flour tortillas. They are also great for a diabetic diet! Savory and moldable, these make the perfect pairing for delicious taco fillings!
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Lentil Tortilla Wraps
Equipment
- Cast Iron Skillet (electric griddle or pan can be used as an alternative)
- Immersion blender (standard blender can be used as an alternative)
Ingredients
- 3/4 cups dry split red lentils (rinsed and soaked for 1 hour)
- 1 cup warm water
- 2 tbsp nutritional yeast flakes
- 1/4 tsp salt
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 2 tbsp olive oil
Instructions
- Rinse red lentils under running water until the water runs clear.
- In a jar, soak the red lentils in water for at least one hour, ideally overnight. (soak in at least 1 1/2 cups of water).
- Drain red lentils and then add remaining ingredients (with the exception of the olive oil) to the jar.
- Blend with an immersion blender until smooth.
- Using a ladle, pour batter onto a hot skillet and spread the batter around using the back of the ladle – thinning the tortilla.
- Flip the tortilla once it has bubbles evenly over the top. Remove the flipped tortilla from the pan when it is a brown color on both sides.
- Keep tortillas covered to keep warm until they are ready to eat.
- Top with taco filling and enjoy!
