Begin by rinsing 1 cup of red lentils under cold water until the water runs clear. Then, soak the rinsed lentils in fresh water for 30 minutes to soften them. After soaking, drain the lentils thoroughly.

In a food processor, combine the drained lentils, 1 cup of rolled oats, 2 cups of fresh spinach, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, and ½ teaspoon of turmeric. Add salt and black pepper to taste. Pulse until it forms a cohesive, slightly sticky dough.

Gradually add ¼ cup of water, pulsing until well-incorporated. Let the dough rest for about 10 minutes at room temperature.

Heat a non-stick skillet on medium heat. Ensure it gets hot enough to achieve a golden crust.

Divide the dough into four equal portions, roll each into a ball, and flatten slightly. Use a rolling pin to roll each ball into thin flatbreads, about ¼ inch thick.

Cook each wrap in the heated skillet for 2-3 minutes on one side, then flip and cook the other side for another 2-3 minutes.

Remove the wraps from the skillet, keep warm in a kitchen towel, and serve with dips or fresh veggies.