1 ingredient lentils wrap

Gluten-free Red Lentil tortillas

A super simple recipe with only 1 ingredient (ok, with water and salt, too): red lentil tortillas that are naturally grain-free, gluten-free & vegan.

These no-flour wraps come in handy when you want to make tacos, burritos or just some kind of flatbread. They come together very quickly and are naturally:
– Grain-free
– Vegan
– Gluten-free
– Sugar-free
– Egg-free
– Gum-free

At the same time, these gluten-free red lentil tortillas are very high in fiber and high in protein. This makes them perfect for a post-workout snack or for a balanced vegan meal.

CAN I MAKE THIS RECIPE IN A FOOD PROCESSOR?

Yes, you just have to blend it for a bit longer (see the right texture in the process pics).

CAN I MAKE THE RECIPE USING WHOLE RED LENTILS?

To use whole red lentils, you will need to soak the lentils overnight. Otherwise the texture will be too crumbly.

Gluten-free red lentils wraps

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Course: MainDifficulty: Easy
Servings

4

servings
Prep time

1

hour 
Cooking time

10

minutes
Total time

1

hour 

10

minutes

Ingredients

  • ½ cup ½ red lentils (100 g)

  • 1 cups 1 cold water (250 g)

  • a pinch a pinch salt

  • fresh herbs (optional)

How to

  • Rinse the lentils under cold water for a few seconds.
  • Put them in a blender with a cup of water. Cover and let it stand, at room temperature, for at least 1 hour up to 12 hours. (you can also leave it in the fridge and blend the next day)
  • After this time, the lentils will absorb most of the water (no worries if there’s still some at the bottom). DO NOT drain the lentils, DO NOT add any water.
  • Add a pinch of salt, then blend on high speed until smooth. Optionally, at this stage you can add herbs or spice to boost the flavor.
  • Heat a nonstick pan over medium heat. Once warm, add ¼ of batter to the center of the pan. The batter will be thick, so tilting the pan is not enough for getting a thin tortilla. Use the back of a spoon to spread the batter until you get a very thin circle.
  • Cook the tortilla for about 2 minutes until the surface appears dry. Slide a spatula underneath the tortilla and flip it on the other side. Let the tortilla cook for an additional minute.
  • Place the tortillas on a wire rack to cool and repeat with the remaining batter.

Notes

  • You can freeze these tortillas by placing a piece of parchment paper between each of them.

Want more recipes like this?

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Looking for other gluten free and vegan wraps? Check out these 2 ingredients tortilla made only with rice flour and water, perfect for your burritos. CLICK HERE TO GET THE RECIPE!
Likewise, you will like these easy and quick buckwheat wrap that come together in few minutes!

If you are more a visual learner, you can follow me on Pinterest or Instagram: from time to time I publish video of the making of these wraps.

One Comment

  1. Pingback: Quick gluten-free focaccia bread - Marta in the jar

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