Spinach Lentil Protein Wrap

Rinse the red lentils under running water to remove any dust or debris.

Place the rinsed lentils in a bowl, add the warm water, and let them soak for at least 1 hour until softened.

Transfer the soaked lentils and the soaking water to a blender; blend until completely smooth.

Add the nutritional yeast and the handful of fresh spinach to the blender; blend for about 2 minutes, or until the batter is uniform and no green streaks remain.

If the batter appears too thick, give it a quick extra blend for a few seconds before cooking.

Heat a small amount of oil (or none, if using a high‑quality non‑stick pan) in a skillet over medium‑low heat.

Pour enough batter into the pan to form a thin, even layer, spreading with the back of a spoon if necessary.

Cook the wrap for 3–4 minutes, watching for the edges to lift, then flip and cook an additional 1–2 minutes until lightly golden on both sides.

Repeat the process with the remaining batter, adjusting the heat as needed to prevent burning.

Transfer each cooked wrap to a plate and keep them covered with foil to stay warm while you finish the batch.

Allow the wraps to cool slightly (about 2 minutes) before filling them with your desired toppings.

Serve the spinach lentil wraps warm, rolled or folded with fresh vegetables, hummus, avocado, or any favorite vegan fillings.