EASY Homemade Tortilla Alternative | Packed with Protein | Gluten Free❗️

In today’s recipe you’ll learn how with wholesome ingredients like red lentils and quinoa, you can make delicious and nutritious flatbread or tortilla. This recipe is not only easy to make but also gluten-free, packed with protein and super-versatile. Enjoy the wholesome and protein-rich flatbreads or tortillas for your favorite wraps, tacos, or as a base for a variety of delicious dishes.

Instructions:
Begin by soaking together (or separately if you prefer, but it doesn’t make a difference) raw red lentils and raw quinoa in water overnight, preferably in the fridge. After a thorough rinse and strain, transfer the mixture to a blender. Add water and salt, then blend until the batter is silky smooth.
In a hot nonstick pan lightly brushed with some oil (we used coconut oil), pour approximately 1/3 cup of the runny batter. Cook each side for 1 to 2 minutes, just like when making a crepe but turn each side twice or more until you reach the desired flatbread / tortilla consistency or texture.

Ingredients:
These amounts were enough to make 7 medium sized flatbread or tortilla:
1/2 cup red lentils (90 g)
1/2 cup raw quinoa (100g)
1 ½ cups of water (you need to strain very well soaked lentils and quinoa)
1/2 tsp. salt
Coconut oil (or other oil of your choice for lightly brushing the pan)

The Macros per 1 flatbread or tortilla:
Energy: 99 calories
Protein: 5.1 g
Fat: 1.15 g
Carbohydrates: 17.28 g
Fiber: 2.4 g
Iron: 1.6 mg


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