One-ingredient red lentil tortillas that are naturally grain-free, vegan and are free of plastic packaging! You only need red lentils (plus a little water).
I hadn’t had wraps for ages because all the tortillas I could find came wrapped in plastic packaging, and the recipes online I tried to make kept coming out as flatbread instead of thin, soft tortillas. So I gave up ever thinking I could have wraps again until…
I discovered these red lentil tortillas.
Only one ingredient is needed to make these tortillas (along with a little water and salt), and before you know it you have deliciously tender tortilla wraps. I use them for making burritos, tacos, wraps, sandwiches, enchiladas, and more!
So, if it’s been ages since you’ve had a burrito or wrap because the tortillas ONLY come in plastic, the wait is over! Give these red lentil wraps a try, I’m sure you’ll be impressed.
This recipe only calls for salt, but feel free to add other herbs or spices that you like.
Before we get started in learning how to make these tender, soft lentil tortillas – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Homemade Red Lentil Tortillas
These tortillas are naturally gluten-free, grain-free, sugar-free, oil-free and vegan! All that is needed are some red lentils, water and/or salt!
Ingredients:
- 2 cups red lentils, soaked for 6-12 hours
- 2 2/3 cups water
- 1 tsp sea salt (optional)
Optional Add-ins:
- 2 cloves fresh garlic, chopped
- 1 tbsp fresh or dried herbs (rosemary, thyme, coriander, etc.), chopped
- 1/2 tbsp nutritional yeast
- 1 tsp chili flakes
To make:
Stove-Top Method:
- Once lentils have soaked for 6-12 hours, without draining the lentils, pour the entire contents of bowl (soaked lentils and water) and salt (optional) into a high speed blender and blend until the batter is completely smooth. The batter will look frothy after blending, that’s normal. Let sit for 10 minutes.
- Heat a non-stick pan on medium heat and, once warm, add 1/4 cup of batter to the centre of the pan, then use the back of a large spoon to spread the mixture into a circle.
- Cook for 1-2 minutes or until surface of tortilla appears dry, then slide a spatula underneath and flip the tortilla. Cook for another minute or so to lightly brown the other side, then transfer to a cooling rack or plate to cool completely.
- Repeat the process until all the remaining batter has been used.
- Use the tortillas to make burritos, wraps, tacos, and more!
Oven-Baked Method:
- Preheat the oven to 200°C (400°F), and using dry red lentils, add to a high speed blender and blend until a fine powder forms.
- Add the lentil powder to a large mixing bowl, along with the salt (optional), and whisk in the water slowly until totally mixed through. The batter will look frothy after whisking, that’s normal. Let sit for 10 minutes.
- Line a baking tray with some parchment paper, then set aside.
- Give your batter another stir, then slowly pour 1/4 cup of batter onto the centre of the tray. Using the back of a large spoon, spread the mixture into a circle.
- Place the tray into the oven and bake for 18 minutes or until lightly browned.
- Remove from the oven then slide a spatula underneath to gently peel the tortilla off the tray. Transfer to a cooling rack or plate to cool completely.
- Repeat the process until all the remaining batter has been used.
- Use the tortillas to make burritos, wraps, tacos, and more!
Homemade red lentil tortillas tutorial
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you made homemade tortillas before? How did they go? Share in the comments below.
Lots of love,
🖤 Vanessa