Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse 1 cup of red lentils under cold running water until clear, then soak in fresh water for 30 minutes.
- Drain lentils, add to food processor with 1/2 cup rolled oats, 2 cups spinach, and spices. Gradually add water to form a sticky dough.
- Allow the dough to rest for 10 minutes. Preheat a non-stick skillet with 1 tablespoon of olive oil over medium heat.
- Divide dough into four portions, shape each into 6-7 inch rounds.
- Cook each wrap in the skillet for 2-3 minutes per side until golden brown and firm.
- Transfer cooked wraps to a plate and keep warm. Serve with favorite dips or fillings.
Nutrition
Notes
These wraps can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.