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.
Lentil Tortillas & Wraps
Ingredients
- ¾ cup red lentils
- ½ cup water plus more for soaking
- ¼ teaspoon salt
- ¼ teaspoon cumin
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.
sarah says
A well seasoned cast iron skillet works well for these but I've never tried parchment paper which makes me curious! I also have made it with chives instead of cumin which is delicious as well.
Thank you for your recipes!
Thanks, Sarah. Chives sounds delicious! They taste better in a seasoned skillet, but parchment makes them easier to remove from the surface.