As much as I love a really good store-bought chuncky wrap, it’s so easy to make these protein-packed lentil wraps at home.
I came up with the recipe in 2016 by mistake. I had made a lentil cream soup at work but it was too thick so I thought “hmm, this looks like pancake batter”; I tried to fry it on the pan, and it actually worked.
with it is to add psyllium husks for better hold and pliability. Psyllium husks are also amazingly beneficial for our digestion.
This recipe has 3-6 servings.
Ingredients
Lentil wraps/pancakes
- 250 g soaked red lentils (min. 2 h)
- 150 g red peppers
- 1 garlic clove
- 75 ml water
- 5-7 g psyllium husks
Method
- Add all ingredients, except psyllium, to a blender and process until smooth.
- Add psyllium, mix and allow to bloom for 5 minutes.
- Preheat your non-stick pan over medium heat.
- Spread the mixture onto the pan with a spatula and allow to cook for 3-5 min or until the edges are dry. Flip and cook for 2-3 more minutes.
- Your wrap should be dry to touch but still pliable.
Fill with your favourite spreads like guacamole, tofu, tomatoes, salad or cashew cheese. Wrap tightly and cut it into 4-6 rolls for cute appetizers or enjoy like a crêpe or pancake!