protein wraps

Make these protein-rich lentil wraps/ flatbreads with just TWO ingredients to use with sweet and savory fillings and toppings! The lentil tortillas are gluten-free, grain-free, flour-free, dairy-free, and vegan!

Lentil Wraps

dry red lentils

vegetable broth ((or water + 1/2 tsp salt))

You can watch the video in the post for visual instructions.Rinse the lentils in a sieve under running water.

Transfer them to the blender with the broth (or water and salt), and leave to soak for 3-4 hours.

Blend the mixture for 2 minutes, or until the batter is smooth and lump-free.

Heat a little oil in a non-stick pan/ skillet. Once hot, reduce the heat to medium-low and pour in enough batter to make a thin layer across the bottom of your pan, spreading it with the back of a spoon as needed.Note that the batter will thicken as it sits, so I recommend pulsing it for a few seconds between cooking each wrap. You may need more water/broth to bring it back to a pancake batter consistency.

Cook for about 3-4 minutes, flip it over when the edges start pulling away from the pan, and continue to cook for 1-2 minutes. Then transfer them to a plate, covered with a damp kitchen towel.

Repeat this with the remaining batter, adding more oil to the pan as needed.

Enjoy the red lentil wraps with the fillings or toppings of your choice!

https://content.jwplatform.com/videos/v0i2649i.mp4

2-Ingredient Lentil Wraps (Tortillas)

These cottage cheese protein wraps are soft, flexible, and so versatile—you can use them for roll-ups, wraps, mini pizzas, or even dippers for hummus or soup.

Cottage cheese protein wraps

flour

full fat cottage cheese (180 grams)

water,

butter,

garlic powder, onion

In a medium bowl, combine cottage cheese, self-rising flour, seasonings and salt (if using). Stir with a spoon until everything comes together into a rough dough.

Lightly flour your hands and shape the dough into one big ball. Then cut it into 4 equal pieces.

On a lightly floured surface, use a rolling pin to roll each piece into a thin circle.

Heat a non-stick skillet over medium heat and add a small pat of butter. Once melted, place a rolled-out wrap in the pan. Cook for 2-3 minutes per side, until golden brown spots appear and the wrap is cooked through. Add more butter as needed between wraps.

These must be some of the easiest flat breads ever, and we all loved them! 

The recipe came through to my inbox pretty close to dinner time, so I whipped them up. I was able to use up the rest of a tub of cottage cheese that my toddler has suddenly refused to eat (after loving it for so long). Also made my own self-rising flour with white whole wheat. Flavored mine with onion powder. I needed roughly 2-3 tsp of water (I didn't measure it). So versatile too. They are pretty good sized. I could see using these as easy substitutes for mini pizza crusts, pita bread, and naan/roti - or just eat warm with a bit of salted butter!

Top 2 protein wraps recipes from across the web

The most viewed protein wraps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lentil Wraps

Cottage cheese protein wraps

Top 2 protein wraps recipes from across the web

The most viewed protein wraps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lentil Wraps

Cottage cheese protein wraps

The most viewed protein wraps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine