RECIPES

Lentil & Quinoa Wraps (A Simple Alternative to Store-Bought Wraps)

If you’ve ever picked up a pack of wraps hoping for a “healthy” option, only to find a long list of ingredients and a texture that feels more processed than nourishing, you’re not alone.

Homemade wraps can feel intimidating, but this recipe simplifies it.

These lentil and quinoa wraps are made with just a handful of whole ingredients, yet they deliver something many store-bought options don’t: real substance, gentle nutrition, and a soft, flexible texture that actually holds your fillings well.

They’re naturally plant-based, rich in protein and fiber, and surprisingly easy. The soaking step does most of the work for you, softening the grains and lentils so they blend into a smooth batter that cooks up like a crepe.

What you get in the end is a wrap that’s:

Soft and pliable (not dry or cracking)
Neutral in flavor, making it easy to pair with anything
Filling enough to carry you through a meal

Whether you’re trying to eat more whole foods, reduce reliance on packaged products, or simply want a reliable wrap that feels homemade in the best way, this is a recipe worth making on repeat!

How to cook lentils (so you actually enjoy them)

Ingredients:

½ cup mixed quinoa
1 ½ cup red split lentils
2 cups of water
1 tsp olive oil for cooking
1 tsp salt

Instructions:

Pour running water over the lentils and quinoa, give them a good mix to rinse, then drain. Repeat this process until the water runs clear.
Once clean, add the lentils and quinoa to a bowl with 1½ cups of water, cover, and let the mixture soak for at least four hours or overnight.
After soaking, drain the water and transfer the quinoa and lentils to a blender with a teaspoon of salt.
Add ½ cup of water and blend until smooth.
Add the oil to a non-stick pan over medium heat. Pour in the batter, spreading it thinly. Cook for a few minutes until the top looks dry, then flip and cook for another couple of minutes.
Serve with your favorite wrap filling!