This is a really simple grain-free recipe for tortillas (or wraps) using red lentils and water. I add a bit of salt and cumin because I often use them to make it make enchiladas and tortillas. So two ingredients, if you don't count the seasoning. Kind of amazing.

It's also flexible so feel free to season to your taste. I've only made these tortillas with savory recipes but I bet you can season it with spices like cinnamon and nutmeg to pair with sweet fillings to create crepes, or as thin pancakes.

You'll need to plan ahead a bit because the lentils need to soak in water for about three hours before you can blend them and pour them as pancake batter. The soak lets the lentils absorb water to soften and expand.

You can save the batter in the refrigerator for a few days and make them on demand. You can also seal and store these in the refrigerator for a week or so. To prevent them from cracking when they're cold, I only roll these when they're well warmed either in an oven, toasted, or briefly warmed in a microwave. See the recipe notes for all my storage recommendations.

If you're not doing legumes or lentils, try my grain-free tortillas made with egg whites and coconut flour from my Healthy Coconut Flour cookbook.

Red lentils soaking in water in blender container

Lentil Tortillas and Wraps angle on cutting board

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Lentil Tortillas & Wraps

I've had the best success making these on parchment paper. My Silpat non-stick mats held on to them too much. If you prefer to fry them, I recommend a non-stick frying pan.

I prefer to make theses on demand because they're easier to handle. They tend to break more easily after being refrigerated. You can save batter in fridge for a few days and make them on demand.

Make sure to bake them fully or they'll be hard to peel off the parchment paper. They should be fully dry when you take them out of the oven, but not curling or burnt. 10-14 minutes should be enough baking time.

If you'd like to freeze them, seal them well and thaw them in the refrigerator or at room temperature. Then reheat them at about 350 degrees for 10 minutes or so, or microwave them for 30 seconds or so to prevent them from cracking.

Two baking sheets yields 8 to 10 wraps depending on how you size them. I make them a bit oval so they are a bit more longer than wider when I roll them, but up to you.

For SCD, soak the lentils for 8 hours.

I add up to ½ teaspoon of salt before blending because I like a slightly saltier wrap. Up to you.

Servings: tortillas or wraps

Calories: 60kcal

Ingredients

¾ cup red lentils
½ cup water plus more for soaking
¼ teaspoon salt
¼ teaspoon cumin

US Customary - Metric

Instructions

Place the lentils and water in a blender container and soak them for three hours.
Prepare two baking sheets with parchment paper.
Add the soaked lentils, ½ cup of water, salt, and cumin to a blender container and blend the lentils just until creamy.
Preheat your oven to 350℉.
Pour ¼ cup of batter on the baking sheet and spread it around in a circle using the back of a spoon. You can make them thin but you don't want the parchment paper showing through at all.
Repeat to use up all the batter.
Bake for 12 minutes or until they are firm around the edges and no longer moist. I find baking them fully helps prevent cracking and tearing.
Cool fully before peeling each tortilla from the parchment paper.
The tortillas are best used the same day they are baked. That said, store the tortillas sealed in the refrigerator for a week or so. Bring them to room temperature or gently warm them before using.