Protein‑Packed Red Lentil & Spinach Wraps 

These vibrant red lentil and spinach wraps are a nutritious, gluten‑free, and vegan-friendly twist on traditional tortillas. Combining protein-rich red lentils, fresh spinach, and a simple blend of spices, they cook up into flexible, golden wraps perfect for lunch, dinner, or meal prep. Ready in just about 25 minutes, they’re ideal for filling with your favorite plant-based ingredients—think grilled veggies, bean spreads, or fresh salad. Easy to make and endlessly versatile, they offer a wholesome, satisfying alternative to store-bought wraps without compromising on flavor or texture.

Ingredients

• 1 cup red lentils (split)
  
  

• 1 cup fresh spinach leaves
  
  

• ½ cup rolled oats
  
  

• ½ tsp garlic powder
  
  

• ¼ tsp turmeric
  
  

• ½ tsp ground cumin
  
  

• ¼ tsp black pepper
  
  

• ½ tsp salt
  
  

• 1 tbsp olive oil
  
  

• ½ cup water
  
  

(Yields ~4–6 wraps) 

Directions

1. Rinse red lentils until water runs clear.
   
   

2. In a food processor or blender, combine lentils, spinach, oats, garlic powder, turmeric, cumin, pepper, salt, oil, and water. Blend until smooth and pourable.
   
   

3. Heat a non-stick pan over medium. Brush lightly with oil.
   
   

4. Pour ~¼ cup batter into pan and spread into a thin circle. Cook 2–3 minutes until the surface looks dry and edges lift.
   
   

5. Gently flip and cook another 2 minutes until golden.
   
   

6. Repeat with remaining batter.
   
   

7. Stack wraps with parchment between to prevent sticking.
   
   

From Reddit:
“So. I may have made the best thing I’ve made in months today… serious. …blend lentils, spices … and any remaining water with a big handful of fresh baby spinach and about 1 tsp salt to taste … spread out batter … flip after 2–3 min per side.” 

Nutrients (approx. per wrap; makes 4 wraps)

• Calories: ~180 kcal
  
  

• Protein: ~10 g
  
  

• Carbohydrates: ~30 g
  
  

• Fat: ~3 g
  
  

• Fiber: ~5 g
  
  

• Sodium: ~300 mg