So good and holds together so well. It makes a great wrap!
Red Lentil Tortillas (makes 4 large tortillas)
- 1 cup red lentils
- 2 cups filtered water
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Add lentils and water to your blender and let soak overnight.
Add spices and blend on high until smooth, about 30 seconds.
Let rest for 10 minutes if you have the time. The batter thickens up a bit and is more consistent that way, but you can start cooking them right away, too. I whir up the tortilla batter first, then let it rest while I prepare what I’m going to put in them. See suggestions below.
Heat a non-stick frying pan on medium heat.
Add enough batter to make the size tortilla you want. After adding the batter, tip the frying pan side to side to move the batter around toward the edges to get the size you want.
Cook for 2-3 minutes, until browned. Flip and cook another minute 2-3 minutes to brown the other side.
Remove from pan and add your favourite fillings.
This batter can be used as a pizza crust as well. It’s nice to make it a thick tortilla for pizza, and you can air fry it for 4 minutes at 350º if you want it crisper.
- red pepper
- kale, chopped fine
- avocado (add fresh at the end. Do not fry with the veggies)
Add ingredients to a fry pan and sauté. Set aside to add as each tortilla is ready.