• 2 cups water
  • 1 cup red lentil flour
  • 2 flax eggs
  • Pinch of salt (optional)
  • Cashew "ricotta" (optional) see recipe

Demonstrated  by Chef Karen MS, RD, LD, on Plant Based with Jane & Ann Esselstyn

6-8 wraps depending on size



1 cup red lentil flour – Add 1 cup or more of red lentils to the pitcher of a blender and blend until flour is formed. This works best with a high-power blender. Empty the pitcher. Measure 1 cup of the lentil flour. I got more than 2 1/2 cups of flour from 1 pound of red lentils. Make lots, you will use it again and again.

2 flax eggs – Combine 2 tablespoons ground flax + 4 tablespoons water and let rest 20 minutes

Cashew “ricotta” spread for the wrap: (optional). Hummus may be used instead. Combine in the pitcher of a blender 1 cup raw cashews—soaked overnight, the zest and juice from 1/2 a lemon, 3-4 tablespoons water, 1/2-3/4 teaspoon salt (optional). Blend until smooth. Add a bit more water if needed to blend. Scrape down the blender sides several times.

I also added 2/3 cup of cooked red sweet potato, and adjusted water in order to blend and still keep it very thick.



Place water, flour, flax egg in the pitcher of a blender and blend until smooth.

Let rest until batter thickens, at least 20 minutes, or ideally overnight.

Heat a nonstick crepe or saute pan over high heat. I still brushed with oil and toweled it off. Add 1/3-1/2 cup batter to the hot pan and cook until almost cooked through and under-edge is light brown, about 2-3 minutes. Flip and cook an additional 1 minutes. A bit more water makes a thinner wrap, per your preference.

I used a nonstick griddle pan, and using a 1/2 cup measure made six 7” flatbreads, 2 at a time. Make them whatever size you would like.

Spread the cooked flatbread with cashew “ricotta” or hummus. I served mine with the sweet potato ricotta, broth-sauted Swiss chard (or any vegetable), grilled mushrooms, tofu crumbles, sliced spring union, a bit of hot sauce, and folded it over. See photos at the end of my video.

Refrigerate or freeze the flatbreads. Gently reheat, covered, in the microwave or a skillet.

THANK YOU Chef Karen!