Recipe and images by Amber Bremner

I hesitate to use the word ‘wrap’ to describe these, because they’re not as strong as a gluten flour wrap, but nor are they pancakes, dosa or flatbreads. So we’ll go with wrap. Soaked lentils and chia seeds, spinach and a few flavourings are blended together to make a smooth batter, then cooked in a pan to form wraps which are strong enough to hold a light filling, and also delicious to pull pieces from to pick up tasty morsels and saucy bits. You can make this recipe without chia seeds, but after experimentation I found including them improves the structure and makes these wraps more resilient.

Makes 7–8

1 cup red lentils (dry)

1 tbsp chia seeds

2 handfuls of roughly chopped spinach

2 garlic cloves, peeled and roughly chopped

1 tsp thyme

½ tsp each of salt and pepper

Soak red lentils in plenty of cold water for at least 2–3 hours. Combine chia seeds with 3 tbsp of water and set aside to soak (the mixture will form a thick gel).

When ready to blend, drain lentils and give them a good rinse. Put lentils, soaked chia seeds, spinach, garlic, thyme, and salt and pepper into a blender with 1¼ cups of water and blend until completely smooth. Check this by rubbing a little batter between your fingers. If it feels gritty, blend a bit more.

Heat a non-stick pan over low-medium heat (a pancake pan is ideal). Lightly grease the surface, then pour in a ½ cup measure of batter. Use the back of a spoon to quickly spread the batter into a thin circle (if you make any holes, spread a little batter in to fill them). Cook for a few minutes, until the surface appears dry, then carefully flip and cook another few minutes. Repeat with remaining batter and stack cooked wraps on a plate to keep warm.

These will keep for a few days in the fridge, and can also be frozen and reheated successfully. A quick blast in the microwave is enough, or wrap them in tin foil and pop in the oven at a low temperature.

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