Healthy 2-Ingredient Red Lentil Tortillas (Wraps)

5 from 2 votes

Healthy 2-Ingredient Red Lentil Tortillas (Wraps) | No Flour

Easy 2-ingredient lentil wraps made from red lentils. Healthy, vegan, gluten-free tortillas with no flour, soft, flexible, and high in protein.

Prep Time20

Total Time20

Course: Appetizer, lunch

Cuisine: American, Mediterranean

Keyword: easy, Gluten-free, healthy, plant-based

Servings: wraps

Calories: 79kcal

Rinse the lentils under running water until the water runs clear.
Place lentils in a bowl, add the water, and soak for at least 3 hours or overnight.
Transfer the soaked lentils and all the soaking water to a high-speed blender. Add salt (optional) and blend until completely smooth and creamy.
Heat a good non-stick pan over medium heat. Pour about ⅓ cup of batter into the pan and swirl to spread it into a thin, even layer.
Cook for 1–2 minutes, until the surface looks dry and the edges lift easily. Flip and cook another 1–2 minutes on the other side.
Repeat with the remaining batter, stacking wraps on a plate and covering them with a towel to keep them soft.
Serve warm or at room temperature with your favorite fillings.

Storage: Store cooked wraps in an airtight container in the fridge for up to 3–4 days. Reheat briefly in a pan or microwave. They also freeze well, layer parchment between wraps to prevent sticking.
Can I use other lentils? This recipe works best with split red lentils. Brown, green, or black lentils won’t blend as smoothly and won’t give the same flexible texture.
Serving ideas: Fill with hummus + veggies, avocado + tomatoes, grilled chicken, tuna salad, scrambled eggs, or use as a tortilla, crepe, or quesadilla base.
Wraps sticking to the pan? This usually happens when:
- The pan isn’t truly non-stick
- The heat is too low or too high
- The wrap is flipped too early
  Try pre-heating the pan, wait until the surface looks dry before flipping, and use a very thin layer of oil if needed.
Batter too thick or too thin? If it feels heavy, add 1–2 tablespoons of water. If it spreads too thin, blend in 1–2 tablespoons of extra lentils.
Make-ahead tip: Blend the batter and keep it in the fridge up to 24 hours. Stir well before cooking.
Extra flavor boost: Add garlic powder, cumin, smoked paprika, or herbs to the batter.