2-Ingredient Protein Wraps

Name: 2-Ingredient Protein Wraps
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 11 to 13 wraps
Ingredients: 1 1/2 cups dried red lentils; 1/4 cup toasted sesame seeds; 3 cups boiling water; Kosher salt, to taste

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Level: Easy

Total: 1 hr
Active: 30 min

Yield: 11 to 13 wraps

These simple two-ingredient sandwich wraps feature plant-based protein from red lentils and sesame seeds. They’re perfect for rolling around both sweet and savory fillings – and are gluten-free and vegan to boot. There’s no need to cook the lentils that form the base of the batter; just soak them in hot water and they become the ideal consistency for blending. The key to cooking the wraps themselves is to use a nonstick skillet and have a small offset spatula ready to spread the batter around the skillet so it resembles a crêpe.

Level: Easy

Total: 1 hr
Active: 30 min

Yield: 11 to 13 wraps

Ingredients

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1 1/2 cups dried red lentils

1/4 cup toasted sesame seeds

3 cups boiling water

Kosher salt, to taste

Directions

Combine the lentils, sesame seeds and boiling water in a blender. The sesame seeds will rise to the top and the lentils will stay at the bottom. Let soak until the water is absorbed and the sesame seeds are sitting on top of the lentils, 30 to 45 minutes. Add 2/3 cup room-temperature water and salt to taste and blend on high until completely smooth.
Pour 1/3 cup of the batter into a 10-inch nonstick skillet and swirl the skillet so the batter completely covers the bottom (use an offset spatula to even things out if needed). Heat over medium heat until the sides of the batter start to pull away from the pan and the top looks dried out, 2 to 4 minutes. Use a spatula to flip the wrap and continue to cook until the underside is completely dry and the wrap slides out of the pan easily, 1 to 2 minutes. Transfer the wrap to a plate. Wipe the skillet clean and repeat until all the batter is used; you should have 11 to 13 wraps.
The wraps can be used immediately at room temperature or served chilled. To store leftovers, cover them tightly and refrigerate for up to 5 days.