Red Lentil Wraps are easy, a healthy flatbread made with no flour and ready in less than 20 minutes. They are made with lentils for a gluten-free and high-protein alternative to classic flatbread or to my Spinach Quinoa Tortillas, Flaxseed Tortillas, or Chickpea Flour Tortillas. It’s the perfect healthy wrap around my TVP Taco Meat, Mexican Black Beans, or Lentil Taco Meat.
Ingredients and Substitutions
You need only 5 wholesome ingredients to make this recipe:
Split red lentils – See my tips below to choose the best red lentils – split and whole lentils work very differently in recipes. Water – At room temperature or cold. Salt Apple cider vinegar – It keeps the orange color of the lentils after cooking. Baking soda – optional, it makes the tortillas softer. Garlic powder – Red lentil flatbreads are pretty bland in flavor, so this enhances the flavor of the tortillas. Other additions are turmeric powder, curry powder, and onion powder.
Choice Of Red Lentils – Split vs Whole
There are two types of red lentils available at the grocery store:
Split red lentils have the seed coat removed, and they naturally split in half. It means they don’t require as much soaking time to make lentils flatbread, and they cook faster in curry or sauce like in my red lentil pasta recipe. Whole red lentils are brownish-red and still have their skin. Consequently, they are tougher, and you must soak the lentils overnight if you use this variety for this recipe.
How To Make Red Lentil Flatbread
It is easy to make flatbread from red lentils but first, let me give you my tips for making sure the recipe works every time!
Serving
You can serve these red lentil tortillas with some of the following savory fillings:
Lentil Taco Meat Cucumber Dip Vegan Birria Tacos With Jackfruit Tempeh Meatballs Mexican Black Beans
More Vegan, Gluten-Free Tortilla Recipes
I love to create vegan, gluten-free tortilla recipes to wrap food or as a side to dishes. Below are my favorite vegan tortilla recipes, including keto, and paleo options:
