Instructions

1. Rinse the lentils under running water then transfer them to a liquidizer or food processor.
2. Add the water and rest for 3 hours.
3. Add the salt, lemon juice & zest, then blend the lentils until you have a pancake-like batter.
4. Add the dill, oil and chickpea flour and blitz again for a few seconds until the batter is smooth and a bit frothy.
5. Lightly spray or grease a non-stick pancake or frying pan with olive oil. Make sure you use a non-stick pan, otherwise the batter will stick to the pan! You can use a tortilla maker too.
6. Heat the pan over a medium heat.
7. Spoon some batter into the hot pan and, using the back of the spoon, spread it out evenly into a circle.
8. Cook for about 3 minutes or until the surface is no longer wet and the wrap can be easily moved with a spatula.
9. Flip the wrap with the spatula and cook for another 2 minutes or so.
10. Transfer the wrap to a plate and make 3 more wraps from remaining batter.
11. Serve at room temperature.