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Spinach and lentil wrap

This spinach and lentil wrap is high-protein, low-carb, vegan and gluten-free, so fits in most diets. You can use them just like tortilla wraps, so fill them with sauces, grilled meat, grilled veggies, salad, cheese and so on. Alternatively serve them with dips.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cup red lentils
  • 1 cup of lukewarm water
  • 1 clove of garlic peeled
  • 2 handfuls of baby spinach rinsed
  • ½ tsp salt
  • ½ tsp black pepper

Method
 

  1. Rinse the lentils under running water, then put them in a jug. Add the water and soak them for 3 hours.
  2. Transfer the lentils with the soaking water to a blender.
  3. Add the garlic and spinach.
  4. Blend until you have a smooth batter - the thickness should be similar to single cream.
  5. Add a spoonful of vegetable oil (this is optional, but it will prevent the wraps sticking to the pan).
  6. Lightly spray or grease a non-stick frying pan with oil, then heat it over medium heat.
  7. Using a small ladle, spoon some batter into the hot pan and, using the back of the ladle, spread it out evenly into a circle.
  8. Cook for about 3-4 minutes or until the surface is no longer wet and you can move the wrap easily with a spatula.
  9. Flip the wrap and cook for another 2-3 minutes.
  10. Remove the wrap to a plate then make more wraps, using up the batter.
  11. Serve at room temperature.