40 Minuten
6 Stunden
Since the burrito became known in Germany, wraps have become increasingly popular. No wonder, they simply taste fantastic and can be eaten in various combinations for breakfast, lunch, or dinner.
With this recipe, you can easily make high protein wraps yourself – all you need is a blender and a little time.
Nährwerte pro Portion
ZUTATEN
- 75 ml water
- 37.5 g dried red lentils (washed)
- 0.25 tsp salt
- some rapeseed oil (for the pan)
-
Protein Wrap Filling:
- Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
Zubereitung
Drain the soaking water*. Put the lentils, 300 ml fresh water, and some salt into a blender and blend well until you get a relatively smooth batter. This takes a bit! Alternatively, you can use an immersion blender. The batter should be quite liquid but not watery.
Pour a little batter into the hot pan. Immediately spread the batter across the entire pan by tilting it slightly. The wrap should be quite thin. I tilt the pan a bit while pouring so the batter spreads better right away.
Note: Depending on the size of your pan, you will need more or less batter to achieve the right thickness for the protein wrap!
Done! Eat your wraps immediately or store them under a kitchen towel to keep them soft and foldable.
Enjoy your meal!
Recipe Note
About this recipe
Whether as high protein breakfast wraps, protein lunch wraps, or as a snack for the office break – these vegan protein wraps are simply amazing!
I searched a long time for good fitness wraps and these are simply the best protein wraps I have ever eaten. They not only taste delicious, but the wraps are also high in protein and contain great nutrients.
And the best part: You can make high protein meal prep wraps with this recipe. Once prepared, they keep for several days in the fridge if stored airtight. Your next meal is practically waiting for you. But let the wraps come to room temperature before rolling them, otherwise they break easily.
Delicious fillings for your protein wraps
I love the wraps savory, but you can also enjoy them with sweet spreads.
My favorites:
guacamole, arugula, and fresh tomatoes
roasted chickpeas with a peanut sauce, lemon, and crunchy salad
fried vegetables with a garlic dip
falafel, hummus, and fresh vegetables
banana and creamy peanut butter
coconut yogurt and mango with roasted coconut chips
vegan chocolate cream with fresh or dried berries
You can also add more herbs or spices to the dough to bake intensely flavored wraps.
Substitution table
How often do we want to cook a recipe, but certain ingredients are missing or we don't like some components? For this case, we have a substitution table for you so you can adjust the recipe the way you like! Simply swap individual ingredients as you wish!
The protein wraps ingredient list is already very short, so there isn’t much to substitute, but we do our best to offer you variety:
red lentils → all other types of lentils (note: they may require longer soaking times), oats (puree directly with water without soaking)
Rapeseed oil → other oils like olive oil
* You can theoretically reuse the soaking water. For people with sensitive stomachs, it is recommended to use fresh water instead, as substances that can cause bloating have dissolved in the soaking water.
ZUTATEN
- 75 ml water
- 37.5 g dried red lentils (washed)
- 0.25 tsp salt
- some rapeseed oil (for the pan)
-
Protein Wrap Filling:
- Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
