Vegan, Gluten-Free, Delicious Tortillas!!


As you likely know, I go crazy over any kind of wrap, tortilla, flatbread, etc. that’s made from anything other than plain old flour. First there was the chickpea flour crepes….then came the sweet-potato tortillas…oh and who can forget my fling with the amazing quinoa flatbread? I love them all, but today I have something new for you:

the amazing two-ingredient lentil tortilla!!!

These are the most unfussy, amazing tortillas ever! And they taste great, which is to say, they don’t really have much of a taste. I’ve always believed a tortilla should simply be a vehicle for getting food into one’s pie hole, so the more neutral tasting, the better!

Texture-wise, they’re slightly more rubbery than the sweet-potato tortillas, but I wouldn’t call the texture unpleasant. Perhaps “cake-y” is a better description than “rubbery”!

And, hey, they’re only about 60 calories each and they’re packed with nutritional goodness–more goodness even than quinoa flatbread!!

Here’s Dr. Greger’s take on red lentils!

I was given the recipe by one of my imaginary friends–Chazz Rose–who found it here. I’ve found a couple of slight variations here and here as well!

And here’s a quick little video….though this guy’s tortillas look more like pancakes than tortillas!

Red Lentil Tortillas

Here’s all you have to do:

Soak 1 cup of red lentils and a few shakes of salt in two cups of water for at least six hours.


After the soaking period has elapsed, blend the lentil/water mixture until smooth and creamy. The mixture is a pretty pink colour and it smells a bit grassy (for lack of a better word). The smell doesn’t remain once cooked, however, and the colour is less profoundly pink.


The consistency will be like thin pancake batter. Pour onto a hot griddle or pan, and spread the mixture outward with the back of a soup spoon to ensure the tortilla will be thin and even. Once the top is dry(ish), like this…


…you can flip it over:


It won’t puff up like a sweet-potato tortilla, but do make sure it’s cooked through in any thick spots.


Others who’ve posted the recipe have said that the tortillas save well, but I found that not to be the case, so I recommend making only as many as you need for the moment and saving the remaining batter in a jar in the fridge.

The wraps are lovely and pliable, but sturdy enough to hold a whole whack of filling!


Oh, and if you happen to be on Weight Watchers, these little suckers are zero points! Yup, that’s right: ZERO points. Even the quinoa flatbread isn’t zero points!!!

A couple of tips:

  • Don’t try to rush the soaking by using boiling water. My attempts to do so resulted in a gelatinous mess.
  • As I mention above, make only as many as you are going to be using and save the rest of the batter in a jar in the fridge. They can be reheated later in the day, but by day two the edges will become hard and inedible.

And here’s my lunch! A couple of lentil tortillas smeared with hummus, then topped with brown basmati rice, chopped carrot and romaine, crispy air-fried tofu, and a drizzle of Asian brown sauce! And that’s a little dish of my sauerkraut on the side!20180531_112837.jpg


And the song of the day is just for you (it’s actually called “Song for You”–haha!). It’s from Alexi Murdoch’s album, Time Without Consequence:

….which, of course, reminds me of “Your Song”–my very favourite song when I was thirteen years old:

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