With this recipe, you can make 6 medium-sized wraps using a 1/3 measuring cup. However, feel free to adjust the size of the wraps to your liking by using more or less batter.

You can store any leftover wraps in an airtight container in the refrigerator for up to 3 days. To reheat them, simply warm them up in a skillet over low heat for a few minutes, or in the microwave for 10-30 seconds until they are heated through. Alternatively, you can store any leftover batter in an airtight container in the fridge for up to 3 days. You can then use it to cook fresh lentil wraps whenever you want by following the recipe instructions.

Make sure to use a nonstick skillet and cook the wraps over low heat to prevent them from sticking and breaking while cooking. Also, I highly recommend rolling up the wrap while it is still hot to increase its pliability and prevent it from breaking when it cools down. I have found that this simple step can make a significant difference in the overall quality of the wrap.

While split red lentils are the best option for this recipe, you can also use other types of lentils, such as brown or green lentils. Keep in mind that these lentils are firmer and will take longer to soften up, so I recommend to soak them for about 12 hours or overnight. When using firmer lentils, it is important to blend the mixture well to achieve a smooth and creamy texture. Additionally, adjust the water amount as needed to achieve the desired consistency.

Check out the recipe post for ideas on how to modify the recipe and serving suggestions.

The total time doesn’t include soaking time.

The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.