Lentil Rice Wraps

My diet is gluten-free, and so I’m always looking for delicious wraps to use as the base for a meal. These wraps are rich in protein, quick to make, and have a very simple ingredient list. They are bendable and make a perfect wrap without breaking.


1 cup One Degree Organics Green Lentils
1 cup organic brown rice
1 1/2 tsp salt
1/2 medium onion, finely chopped
1/4 cup cilantro, chopped (optional)
Olive oil


Pour the rice and lentils into two separate medium sized bowls. Cover with water and let soak overnight.

Drain the water off both rice and lentils. Rice takes longer to grind, so process them in the blender separately. Place the soaked rice in the blender and add 1/2 cup fresh water. Blend on high until the rice reaches a smooth, creamy consistency without any grittiness. Pour out into a separate medium sized bowl and repeat with the soaked lentils. Add 1/2 cup fresh water to the lentils as well and blend on high until smooth.

Combine the creamed rice and lentils in a medium sized bowl and mix well. Stir in salt, chopped onions and cilantro.

Warm a large frying pan over medium-high heat. Drizzle a little olive oil in the pan and then ladle in some of the batter. Spread around to make a thin pancake-shaped wrap. Cook until lightly browned then flip and repeat on opposite side. Repeat with remaining batter.

As the batter sits it will start to thicken, so add water as needed to maintain a pourable batter. The thinner the “pancake” the more bendable the wraps will be.

Wraps are great plain, with a little vegan margarine or with your favorite veggie fillings and spreads.