Savory GF Lentil Flour Wraps

Name: Savory GF Lentil Flour Wraps
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 15 wraps
Ingredients: 1.5 cups lentil flour; 1.5 cups water; 1 tsp Italian seasoning; 1 tsp garlic salt; 1 tsp nutritional yeast; 2 tbsps olive oil

Prep. Time

5 minutes

Cook Time

20 minutes

Servings

15 wraps

Difficulty

Easy

Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free

Stovetop

Cooking required:

Allergens:

I make this batter regularly at home because it’s fast, predictable, and doesn’t require planning ahead. These savory lentil flour wraps are made from a simple batter of lentil flour and water, seasoned with herbs and nutritional yeast. Lentil flour provides structure and protein, while nutritional yeast adds depth and savoriness without extra ingredients. The result is a soft, flexible wrap that works for quick lunches, packed meals, or cooking in small kitchens where simplicity matters. They cook quickly in a skillet and can be used as wraps, flatbreads, or a base for easy meals. I usually keep them plain and let the fillings do the work, depending on who’s eating and how rushed the day is.

Ingredients

1.5 cups lentil flour

1.5 cups water

1 tsp Italian seasoning

1 tsp garlic salt

1 tsp nutritional yeast

2 tbsps olive oil

Instructions

Check batter thickness (this matters)

You want pourable like crepe batter: thinner than pancake batter, thicker than water.
If it’s thick and clumpy: add 1–2 tbsp water at a time, stir again and check.
If it’s too thin and breaks: add 1 tsp lentil flour at a time, stir again and check.
Use a large (12'') nonstick skillet.
Heat on low-medium (I use an induction stove, and make these on heat level 3 or 4 out of 10).
Stir batter until consistent.
Pour about half ladle of batter for an 8–10 inch wrap.
Immediately swirl to spread into a thin circle (using a crepe spreader or the back of a spoon).
Cook for about 30 seconds or until the top looks like its mostly dry, or the edges start to lift. The first wrap always turns out a little sticky, or gets ruined entirely. Don't worry about it, it'll work on the 2nd one for sure!
Using a silicone thin spatula, flip the wrap and let it cook for 15-20 more seconds. Then remove and place flat on a clean plate.
Stack the wraps and cover with a clean towel (or put in a covered container).
This traps steam and keeps them bendy instead of turning into lentil crackers.

Serve with stuffings like spreads, salads, or anything you like in a wrap or a sandwich!

Keep refrigerated up to 3 days; Reheats in a microwave (to keep it moist) or in a toaster for a tad crispier version.

Notes

Quick troubleshooting-

Cracking / breaking: batter too thick or cooked too long → thin batter slightly + reduce heat.
Gummy inside: wrap is too thick or heat is too low → spread thinner + cook a bit longer.
Bitter/burnt taste: heat too high → medium heat, and wipe pan between batches if needed.
Sticking: pan not hot enough or not oiled → preheat longer + thin oil layer.

Creative Ideas:

Wrap: hummus + cucumber + shredded carrots + tofu or chickpeas
Quesadilla-style: vegan cheese + beans, fold, toast 1 minute each side
Pizza-ish: spread sauce + toppings, cover 2 minutes to warm

The Latest Bite

Fig and Beet Salad

When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.