This wrap is by far the best I have ever made.  Thank you Leonie for sharing.

Wash 1 cup of red lentils.

Discard water.

Add 1 cup of clean (filtered) water.

Let it soak for 3 hours or overnight.

Blend, together with the water, in blender.

Add your favourite salt mix and herbs.

Important: if mixture is too runny it will stick to the pan.  Add any gluten-free flour - I use chickpea flour - to get a pancake consistency.

Fry in hot olive oil/coconut oil.

Serve with chopped avo and basil pesto.

Add your favourite topping -sweet or salty -and send us a photo of your creation!