Savory GF Lentil Flour Wraps
Prep. Time
5 minutes
Cook Time
20 minutes
Servings
15 wraps
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
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
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!