Looking for a tasty and easy lunch idea? These yellow lentil wraps, inspired by dosas with delicious pan-fried seitan and sweet corn filling, are perfect for a quick, nutritious, and protein-packed meal everyone will love.
These yellow lentil wraps are not only delicious but also incredibly versatile and nutritious. They’re perfect for lunch, dinner, or even a snack. Plus, they’re easy to customize with your favorite toppings, making them a hit with everyone in the family.
Inspired by our vegan kitchari, which uses similar Indian spices, and our vegan arepas, which can handle as many stuffing ingredients as you can think of! Since we created this recipe, we have been making all types of variations and getting creative with so many fillings, so stay tuned!
These taco-like wraps offer a high-protein meal that's both satisfying and nutritious. The combination of lentils, seitan, and kale ensures you get plenty of plant-based protein, making these wraps a wholesome and tasty option for any meal.
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💚 Why you will love this recipe
- Super customizable
- Quick to make
- Budget-friendly ingredients
- Great for meal prepping
- Full of flavor
🧾 Ingredients
The ingredients that make this wraps so good are:
- Yellow lentils: They create a protein-rich base for the wraps.
- Ground garlic: Adds a robust, savory flavor.
- Baking soda: Helps to make the wraps fluffier and lighter.
Optional seasoning:
- Curry powder: Adds a warm, spicy note to the wraps.
- Cumin powder: Brings an earthy, aromatic flavor.
- Smoked paprika: Adds a smoky depth to the wraps.
Toppings
- Seitan: Provides a hearty, protein-rich filling.
- Corn: Adds sweetness and a bit of crunch.
- Kale: Adds a nutritious, leafy green and another protein-packed element.
- Ground garlic: Enhances the flavor of the kale.
- Coriander: Adds a fresh, citrusy note.
- Sriracha sauce: Adds a spicy kick and humidity to each bite.
See the recipe card for quantities.
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| Dried yellow lentils | Dried green or red lentils or split peas |
| Ground garlic | Onion powder |
| Baking soda | Baking powder |
| Kitchen spray | Olive oil |
| Curry powder | Garam masala |
| Cumin powder | Coriander powder |
| Smoked paprika | Regular paprika |
| Seitan | Tofu or tempeh |
| Corn | Bell pepper strips |
| Kale | Spinach or Swiss chard |
| Coriander | Parsley |
| Sriracha sauce | Hot sauce like Valentina |
🍽 Equipment
Blender, silicone turner spatula, large and small skillets.
🔪 Instructions
To make these delicious wraps, you just need to follow a couple of super simple ingredients.
- Soak lentils in water for at least 6 hours or overnight. Drain and rinse soaked lentils.
- Blend lentils with spices, baking soda, salt, and water until smooth. The batter should be pourable but slightly thicker than a crepe batter; add more water if needed.
There is no need to pour the batter into a bowl; just insert the ladle and pour directly into the skillet. There will be fewer dishes to wash!
- Cut seitan into strips and slice corn from the cob. Pan-fry in a skillet with kitchen spray until golden brown, flipping halfway, then set aside.
- Then, pan-fry in the skillet. Sauté until golden brown, flipping them halfway. Reserve.
- Sauté kale with garlic powder and salt. Cover with a lid until wilted.
- Pour ⅛ of the mixture onto an oiled hot pan and spread it out with the back of a spoon. Cook each wrap for about 3 minutes on one side, then flip and cook for 1-2 minutes on the other side.
Keep cooked wraps in a warm oven while you make the rest.
- Assemble, beginning with kale, then seitan and corn, and top with your choice of sauce.
💡 Expert Tips
Soak the lentils for at least 6 hours or overnight to ensure they blend smoothly. When blending the batter, aim for a pourable consistency slightly thicker than a regular crepe batter; add more water if needed.
If you forget about your soaking lentils for over a day, put them in the fridge to prevent them from going off; you may also need less than the suggested water when blending them.
Use a non-stick pan and keep the heat low to medium to avoid burning the wraps. We have an induction stovetop and keep it at the 5 mark. I cook the seitan strips at 7 since we like them. They are almost crunchy but keep some moisture.
It is essential to use a thin-edged spatula to handle the wraps when cooking them.
Cook the wraps until golden brown, avoiding overcooking to prevent dryness. Keep the cooked wraps warm in the oven while you finish the rest to maintain their soft texture.
We love adding a thin layer of vegan mayonnaise or hummus avocado before the rest of the toppings to make them even more indulgent.
📖 Variations
Experiment with your favorite sauces; we love adding our green creamy vegan sauce, vegan arugula pesto, and cilantro chimichurri sauce.
Add different greens, especially fresh arugula or a mix of leftover spinach and arugula salad with shredded carrots and sliced radishes for some color. You can also try using split peas instead of lentils for a different take on these wraps.
If you have already tried the filling and loved it, and want to try a lighter version you can make vegan lettuce wraps with it.
🥢 How to serve
You can also fill your wraps with leftover roasted vegetables, roasted edamame beans, vegan cauliflower wings, avocado slices, or spicy roasted chickpeas.
We also like serving it with a side of roasted fennel, and pears and; it really pairs fantastically!
🥡 Storage
Store leftover wraps in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or the microwave.
You can also cover the lentil batter in the fridge for about 3 days. To prevent it from drying out, put some cling on top and ensure it makes contact with the batter.
❓ FAQ
You can use canned lentils; you won't need to soak them, and the texture might differ slightly. Make sure to rinse and drain them well before blending.
If you don’t have a non-stick pan, you can use a well-seasoned cast-iron skillet or add a bit more oil to prevent sticking.
Yes, you can prepare the batter up to a day in advance. Store it in the fridge and give it a good stir before using.
Absolutely! You can replace seitan with tofu, tempeh, roasted cauliflower florets, or another favorite gluten-free protein.
📚 More protein-packed recipes
Want more high-protein meals to fuel your body after your workouts?
⭐ If you try this wholesome and high-protein wrap recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
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🎥 Video
📋 Recipe
Easy and Protein-packed Yellow Lentil Wraps
Equipment
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
Optional
- ½ onion large, sautéed
- 1 teaspoon toasted sesame seeds to garnish
- vegan mayonnaise
- lemon juice
Directions
- 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
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Sharon Chen
YES YES YES!! I love lentils and this was such an easy recipe/guide on how to make such a healthy wrap!! I just need to do better in making thinner wraps but will definitely make this again!!!
Our Plant-Based World
Hi Sharon!
We’re so glad you loved the yellow lentil wraps! Lentils are amazing, aren’t they? For thinner wraps, try spreading the batter more evenly in the pan or adding a touch more water to the mixture. Keep experimenting, and we’re sure you’ll nail it! Thanks for sharing your feedback and happy cooking!
Warmly,
Gus & Joaco
Katherine
These wraps were so easy and so tasty!
Paula
These lentil wraps were so good, and positively packed with nutrition. My new go-to for sure.
Ashley
What a great protein-packed wrap idea! I've never made lentil wraps before but you make it look so easy. So many possibilities for fillings too. Thanks for the great recipe!
Our Plant-Based World
Hi Ashley!
We're so happy you liked the yellow lentil wraps! They really are a fantastic protein-packed option. We love how versatile they are with fillings too. Enjoy experimenting with different combinations, and thanks for your kind words!
Cheers,
Gus & Joaco
Sheena Messinger
Can these wraps be made with other legumes? I am gluten intolerant and this is a good substitute for bread!
Thank you for sharing!
Our Plant-Based World
Hi Sheena, yes, you can use other legumes. All lentils, mung beans, split peas work beautifully. The only reason why this recipe is not GF friendly is because of the seitan filling, so if you change the filling you are already making the recipe gluten-free! 🙂 Let me know what legume you end using and how did you like it!