Spinach optional, delicious mandatory
Table of contents
About this recipe
I made these Quinoa & Red Lentil Tortillas (also wraps, or crepes) because I wanted a simple, high-protein base that could go with literally anything — savory or sweet. I love recipes that come together with just a few clean ingredients but still feel homemade and satisfying. These tortillas are soft yet sturdy, earthy in flavor, and packed with plant protein from the quinoa and lentils. They make the perfect wrap for veggies, tofu, or spreads, but honestly, I also love them warm with a drizzle of tahini or even a bit of nut butter and fruit for breakfast. My favorite way to enjoy them, though, is stuffed with my Sweet & Spicy Sticky Tofu — it’s such a good combo of texture, flavor, and balance. These tortillas have quietly become one of those weekly staples — easy, versatile, and make you feel like you’ve got your life together.
Perfectly paired with – Sweet & Spicy Sticky Tofu
Ingredient Notes & Substitutes
Quinoa – A protein-rich, fluffy grain; mixed or white works.
Red Lentils – Cook quickly and blend smoothly for creamy texture, can be switched to yellow lentils.
Water – Helps achieve the perfect batter consistency.
Spinach or Herbs – Optional, adds nutrients and freshness.
Olive Oil – For frying; use a neutral oil if preferred.
Step-by-step short instructions
Recipe card with notes
Quinoa & Red Lentil Tortillas
Equipment
- Blender
- Non-stick pan
Ingredients
- ½ cup quinoa (mixed or white)
- ½ cup red lentils (or yellow lentils)
- 1 tsp salt
- Pepper (to taste)
- 1 cup water
- Herbs or spinach
- Olive oil for frying
Instructions
- Soak the grains – Rinse quinoa and lentils thoroughly under running water, transfer to a bowl, cover with water, and soak for 3 hours.
- Blend the batter – Drain and rinse, then blend with salt, pepper, and water until smooth. Add spinach or herbs midway, if using.
- Heat the pan – Warm a wide non-stick or crepe pan over medium heat and lightly coat with olive oil.
- Cook the tortillas – Pour 1/2 cup of batter, tilt the pan to spread evenly. Cook 4–5 minutes until edges lift, then flip gently.
- Finish cooking – Cook 2 more minutes on the other side. Transfer to a towel and cover. Repeat with remaining batter.
- Serve – Fill with spreads, vegetables, tofu, wipe hummus with it, or fill with a sweet filling for a French-style crepe.
Video
Notes
- Store covered in the fridge for 2–3 days.
- Flavor boosters: sprinkle nutritional yeast, paprika, or fresh herbs into the batter for extra taste.
- GF and nut-free: naturally gluten-free and nut-free. Ensure spreads and toppings match dietary needs.
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