I wholeheartedly love these wraps. I came up with the recipe in 2016 by mistake. I had made a lentil cream soup but it was too thick so I thought "hmm, this looks like pancake batter", I tried to fry it on the pan, and it worked . The one hack I used with it is to add psyllium husks for better hold and pliability. Psyllium husks are also amazingly beneficial for our digestion.


CHEF'S TIP:

  •  use psyllium husks instead of flour for your burgers or strews, even curries
  • Iif you can, invest in a non-stick pan, it is great for cooking crepes, wraps and it reduces your oil quantity to zero for frying


RECIPE:

  • 250 g soaked red lentils (min. 2 h) 
  • 150 g red peppers
  • 1 garlic clove
  • 75 ml water
  • 5-7 g psyllium husks


METHOD:

Add all ingredients, except psyllium, to a blender and process until smooth. Add psyllium, mix and allow to bloom for 5 minutes. Preheat your non-stick pan over medium heat.  Spread the mixture onto the pan with a spatula and allow to cook for 3-5 min or until the edges are dry. Flip and cook for 2-3 more minutes. Your wrap should be dry to touch but still pliable.


Fill with your favourite spreads like guacamole, tofu, tomatoes, salad or cashew cheese. Wrap tightly and cut it into 4-6 rolls or enjoy like a crêpe!