Easy and Protein-packed Yellow Lentil Wraps

Three yellow lentil wraps served in a plate with a pan-fried seitan and corn strips filling, topped with sriracha sauce and coriander leaves.

5 from 4 votes

Easy and Protein-packed Yellow Lentil Wraps

Looking for a tasty lunch idea? Check out these yellow lentil wraps with pan-fried seitan and sweet corn filling. Easy to make, versatile, and packed with protein!

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Sandwiches & Wraps

Cuisine: Healthy, Indian-Inspired

Diet: Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Keyword: lentils wraps, protein wraps, savory pancakes, yellow crepes, yellow lentil wraps

Season: Year Round

Diet: High-Protein, Nut-Free, Oil-Free, Refined Sugar-Free, Soy-Free, Vegan, Whole Food Plant-Based

Method: Blended, Stir-Fry

Ingredient Group: Beans & Legumes, Grain Recipes, Spices, Vegan Mock Meat Recipes, Vegetable Recipes

Servings: Two wraps serving

Calories: 280kcal

Author: Gustavo De Obaldia

Equipment

Spatula (affiliate link)
Skillet (affiliate link)
Blender (affiliate link)

Ingredients

1 cup yellow lentils dried, 220 soaked overnight
1 teaspoon ground garlic or one clove
¼ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups filtered water
Kitchen spray to cook

Optional seasoning

¼ teaspoon curry powder
¼ teaspoon cumin powder
¼ teaspoon smoked paprika

Toppings

9 oz seitan cut into strips
1 corn on the cob
2 bunch kale
½ teaspoon ground garlic
1 bunch coriander chopped
2 teaspoons sriracha sauce
pinch salt to season kale

Optional

½ onion large, sautéed
1 teaspoon toasted sesame seeds to garnish
vegan mayonnaise
lemon juice

Cups - Metric

Instructions

Soak lentils in water for at least 6 hours or overnight.
Drain and rinse soaked lentils.
Blend the lentils with the spices, baking soda, salt, and water in a blender until smooth. The batter should be pourable but slightly thicker than a crepe batter. If it's too thick, you may need to add more water.
Cut the seitan into strips and slice corn strips from the cob. Then, pan-fry in the skillet using kitchen spray. Sauté until golden brown, flipping them halfway. Reserve.
Sauté kale, garlic powder, salt, and mix. Then, put a lid on until wilted.
Heat a non-stick pan on low-medium heat. Use a silicone brush, spray with kitchen spray, or just a little oil and brush it with a kitchen brush (¼ teaspoon of oil is enough if you’re using a non-stick pan).
Pour ⅛ of the mixture onto the hot pan and use the back of the spoon to spread it out circularly—the wrap should be a bit thicker than a crepe. Cook each wrap for about 3 minutes on one side and then flip. Cook for 1-2 minutes on the other side. Take care not to overcook the pancakes, as they will be dry.
Keep the cooked wraps in a stack in a warm oven while making the rest.
Assemble each pancake with sautéd kale, corn, and seitan strips, and top with sriracha sauce, fresh coriander, and toasted sesame seeds.

Notes

Storage

Store leftover wraps in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave.

You can also store the lentil batter in the fridge for about 3 days. To prevent it from drying out, cover it with cling wrap, ensuring the wrap touches the batter.

Nutrition