Red Lentil & Flax Socca-Style Wraps
Soft, foldable gluten-free wraps blended from soaked red lentils and flax, cooked thin in a hot skillet.
Best for Plant protein and fibre in a flexible gluten-free wrap
These wraps skip the flour entirely: soaked red lentils blend into a pourable batter that cooks up flexible and sturdy enough to roll around any Mediterranean filling. Ground flaxseed does the binding an egg would normally do, so the wraps stay pliable and don't crack when you fold them. One wrap carries real plant protein and fibre, cooks in about three minutes, and tastes far better than any gum-heavy gluten-free tortilla from a package. Make the batter ahead — it keeps for two days and only improves.
Ingredients
- 200 g dried red lentils , rinsed until water runs clear
- 20 g Ground flaxseed , about 2 tbsp
- 320 ml water , for blending, plus more for soaking
- 4 g fine sea salt
- 2 g ground cumin , about 1 tsp
- 1 g garlic powder (optional – can be omitted)
- 30 ml olive oil , for cooking, plus a little in the batter
Instructions
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1
Place the rinsed red lentils in a bowl and cover with plenty of cold water. Soak for at least 2 hours or up to overnight; they will swell and soften. Drain well in a fine sieve and discard the soaking water.
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2
Add the drained lentils, ground flaxseed, 320 ml fresh water, salt, cumin, garlic powder if using, and 1 tablespoon of the olive oil to a blender. Blend on high for 60-90 seconds until completely smooth and pourable, the consistency of thin pancake batter. Let the batter rest 10 minutes so the flax can hydrate and lightly thicken; it should coat a spoon but still pour easily. Thin with a splash of water if it stiffens too much.
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3
Heat a 24 cm nonstick or well-seasoned cast-iron skillet over medium heat until a drop of water sizzles instantly. Brush lightly with olive oil. Pour in about 80 ml batter and immediately swirl or spread with the back of a ladle into a thin, even round. Cook undisturbed for 2-3 minutes, until the edges lift, the surface looks matte and set, and the underside is golden with small speckles.
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4
Flip gently with a wide spatula and cook the second side for 1-2 minutes until lightly spotted and cooked through. Slide onto a plate and cover with a clean towel to keep the wraps soft and pliable while you cook the rest, brushing the pan with a little more oil between wraps. Serve warm, folded around hummus, roasted vegetables, herbs and greens.