Rinse one cup of red lentils under cold water until the water runs clear, then soak them in fresh water for 30 minutes.

In a food processor, combine the soaked lentils, one cup of rolled oats, and two cups of fresh spinach along with a teaspoon of ground cumin, garlic powder, turmeric, salt, and black pepper. Pulse until you achieve a cohesive dough, adding water little by little until it reaches a smooth consistency.

Preheat a non-stick skillet over medium heat and add a drizzle of olive oil, swirling it to coat the bottom.

Divide the dough into four equal portions and shape each one into a flatbread about 6-7 inches in diameter.

Carefully place each flatbread in the preheated skillet, cooking for 2-3 minutes on each side.

Once cooked, transfer the wraps to a plate and cover with a clean kitchen towel to keep warm.

Your wraps are now ready to be filled with your favorite dips or fresh ingredients. Serve warm.