Gluten-Free Red Lentil Wraps
2-Ingredient Easy Gluten-Free Red Lentil Wraps made with flax seeds and red lentils. Low-carb, vegan, healthy, and foolproof. Freezer-friendly.
Servings: 6 wraps
Calories: 128kcal
Ingredients
- ½ cup flax seeds golden or brown
- ½ cup dried split red lentils rinsed and drained
- 2 cups water
- Drizzle of olive oil optional
- Salt to taste
Optional seasonings:
- Dash of garlic powder
- Dash of onion powder
- Dash of paprika
Instructions
- Grind: Transfer the flax seeds to a high-speed blender. Grind them until a powder forms.
- Soak: Add the lentils and the room temperature water. Set aside to soak for 4 hours. Do not drain.
- Blend in a high-speed blender until smooth. The batter should be similar in texture to a crepe batter, but slightly thicker. It should be smooth, lump-free, and pourable, but not watery. Add salt to taste.
- Cook: Heat a nonstick or seasoned cast iron skillet over medium-high heat. (Optional: Add a drizzle of oil.) Once the pan is hot, pour in one-half cup batter into the center. Immediately swirl the pan around to create a thin, even layer of batter, and reduce the heat to medium. Cook the wrap for about 5 minutes, or until bubbles start appearing on top, the edges start pulling away from the pan, and the bottom releases effortlessly. Flip and cook for about 4 minutes more, or until golden brown, pressing down on the top occasionally with the flat side of a spatula so the inside cooks through.
Notes
-
- For red lentils only: Omit the flax seeds entirely and use 1 cup red lentils and 2 cups water. Soak for at least 6 hours. Then follow the recipe instructions as written. Use a drizzle of oil to cook them so they do not stick.
- The batter will thicken as the ground flax seeds sit in the water waiting to be cooked. Add more water as needed to maintain a pourable consistency.
- Use a large nonstick pan and make sure it is hot before adding the batter.
- Oil is not essential for cooking these lentil wraps if you have a good quality nonstick pan. However, it is helpful to add a drizzle for cooking.
- Store the cooled wraps in an airtight container at cool room temperature for 2 days, the refrigerator for 4 days, or the freezer for 3 to 4 months.
Nutrition
Calories: 128kcal | Carbohydrates: 13g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 257mg | Fiber: 8g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
