Repeat this with the remaining batter, adding more oil to the pan as needed.
Note that the batter will thicken as it sits, so I recommend pulsing it for a few seconds between cooking each wrap. You may need more water/broth to bring it back to a pancake batter consistency.
Enjoy the red lentil wraps with the fillings or toppings of your choice!
You can enjoy these protein tortillas as tacos, enchiladas, wraps, and more, with sweet or savory toppings (like hummus, tomato, cucumber, roasted vegetables, etc.). They’ll also work as a lentil flatbread side to serve with curries and stews.
stack of high-protein red lentil wraps on dark plate
Storage Instructions
Make ahead: You can prepare the batter up to 2 days in advance and store it, covered, in the fridge. You may need to add more liquid or pulse it in the blender again before making the wraps.
You could also leave the lentils to soak for up to 48 hours. However, they should be stored in the fridge for any longer than 4, to stop them from fermenting.
Store: Allow the cooked lentil wraps to cool and store any leftovers in an airtight container in the fridge for up to 3 days. I recommend placing parchment paper between the wraps to avoid sticking.
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