If you’re looking for a nutritious and versatile alternative to traditional flour tortillas, these Red Lentil & Buckwheat Wraps are the perfect solution. By using wholesome ingredients like red lentils and buckwheat, these wraps not only provide a unique and delicious flavor but also pack a powerful nutritional punch. Red lentils are an excellent source of plant-based protein, making them a great choice for vegetarians and vegans. They’re also rich in fiber, which supports digestive health and helps keep you full and satisfied. Lentils are loaded with essential vitamins and minerals, such as iron, folate, and magnesium, which are crucial for overall well-being.

Buckwheat, despite its name, is not related to wheat and is naturally gluten-free, making it an excellent option for those with gluten sensitivities or celiac disease. It’s high in antioxidants, which protect your body from oxidative stress, and it’s a good source of fiber, promoting heart health by helping to lower cholesterol levels. Buckwheat is also rich in minerals like magnesium, copper, and manganese, which play important roles in energy production, brain health, and bone health.

These Red Lentil & Buckwheat Wraps are not only healthy but also incredibly versatile. They are soft, pliable, and can be used just like any other wrap or tortilla. Whether you’re making tacos, burritos, or simply using them as a base for a quick snack, these wraps are sure to become a staple in your kitchen. Plus, they’re easy to make and perfect for meal prep. Make a batch ahead of time and store them in the fridge or freezer for a quick and nutritious meal anytime.

Ingredients

• 1/2 cup (90 g) raw red lentils
• 1/2 cup (100 g) raw buckwheat grains
• 1 ½ cups of water
• 1/2 tsp salt
• Coconut oil or other oil (for lightly brushing the pan)

Directions

1. Soak the raw red lentils and raw buckwheat together (or separately) in water overnight, preferably in the fridge. This soaking process helps to soften the grains, making them easier to blend and more digestible.
2. After soaking, rinse the lentils and buckwheat thoroughly to remove any residual antinutrients and make sure to strain them well.
3. Transfer the soaked lentils and buckwheat into a blender. Add water and salt, and blend until the batter is silky smooth and free of lumps. The consistency should be similar to pancake batter.
4. For a plain wrap, take half of the smooth batter and transfer it to a bowl. For a more vibrant and nutritious twist, add fresh spinach to the remaining batter and blend again until you get a smooth, green batter. This not only adds a pop of color but also increases the nutrient content with extra vitamins and minerals from the spinach.
5. Heat a nonstick pan over medium heat and lightly brush it with coconut oil or your preferred oil to prevent sticking and add a hint of flavor.
6. Pour about 1/3 cup of the plain or green batter into the pan and tilt the pan in a circular motion to distribute the batter evenly, creating a thin layer.
7. Cook the first side until the top looks completely dry and begins to lift from the edges, which should take about 2 minutes. Flip the wrap carefully and cook for another 1-2 minutes on the other side.
8. Continue flipping back and forth until the wrap is cooked to your desired doneness. The wrap is usually ready when it starts to puff up slightly, indicating it’s fully cooked.
9. Repeat this process with both batters until all the tortillas are made, stacking them as you go to keep them warm and pliable.

Prep Time: 30 minutes
Cooking Time: 50 minutes pan cooking
Servings: 9

Nutritional Information
Per 1 Serving:

• Energy: 74 calories
• Protein: 3.86 g
• Fat: 0.59 g
• Carbohydrates: 14.25 g
• Fiber: 2.2 g

Storage and Recommendations

• Store your tortillas in an airtight container in the fridge for up to one week or in the freezer for up to 3 months. Reheat them gently in a pan or microwave before serving to restore their soft and pliable texture.
• These wraps are perfect for a variety of uses. Try them as a base for breakfast burritos, veggie wraps, or even as a quick pizza base. They’re also great for meal prep; just make a batch ahead of time and use them throughout the week for quick, nutritious meals.