High-Protein Red Lentil Tortillas

Back
Print Recipe

High-Protein Red Lentil Tortillas

These soft, savory red lentil tortillas are not only gluten-free but packed with plant-based protein. They’re simple to make, using just a few ingredients, and offer a satisfying, nutritious base for your favorite fillings, from roasted veggies to your go-to vegan proteins. Perfect for tacos, wraps, or a healthy snack!
My Notes:
Click here to add your own private notes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Meal Type: Dinner, Lunch, Sides, Snacks
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Seasonal (Hot Weather), Soy-Free
Tool: Stove
Ingredient: Lentils
Servings: 9 (makes 8–10 tortillas depending on size)
Ingredients
  • 1 cup(s) uncooked red lentils
  • 2 cup(s) water
  • 1/2 teaspoon(s) salt
  • 1 tablespoon(s) olive oil (or preferred oil)
US Customary - Metric
Instructions
  • Soak the Lentils: Rinse lentils under cold water. Drain, place in a bowl, add water, and soak for 2-6 hours.
  • Blend: Transfer lentils with soaking water to a blender. Blend until smooth, adding a splash of water if needed.
  • Heat the Skillet: Heat a non-stick skillet over medium-high heat. Add a little oil.
  • Cook Tortillas: Pour batter into the skillet and spread thinly. Cook for 2–3 minutes, then flip and cook for another 1–2 minutes. Continue cooking until all tortillas are made.
  • Serve: Cool slightly and serve with your favorite fillings.
    Serving Suggestions:
    Roasted Veggies: Try with roasted sweet potatoes, bell peppers, or zucchini.
    Vegan Protein: Fill with marinated tofu, tempeh, or plant-based meat.
    Spread: Add hummus, avocado, or vegan yogurt dressing for extra flavor.
Notes
Storage: Store any leftover tortillas in an airtight container in the fridge for up to 3 days, or freeze them for up to 1 month. To reheat, warm them in a skillet or microwave.
Flavor Boost: For a twist, try adding ground cumin or smoked paprika to the batter for an extra layer of flavor.
Texture Tip: If you prefer a firmer tortilla, cook them a little longer, and allow them to cool completely before storing.
Oil-free option: Skip the oil and be sure to use a good non-stick pan.
Nutrition
Serving: 1 tortilla (recipe makes 9 tortillas) | Calories: 72kcal | Carbohydrates: 12g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 25mg | Potassium: 191mg | Fiber: 6g | Sugar: 0.4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan