Rinse the red lentils under cold water and soak them in fresh water for 30 minutes. Drain and set aside.

In a food processor, blend the soaked lentils, rolled oats, spinach, ground cumin, garlic powder, salt, and pepper while gradually adding water until a sticky dough forms.

Let the dough rest for 10 minutes while heating a non-stick skillet with olive oil.

Divide the dough into golf ball-sized portions, flatten to about 6-7 inches in diameter.

Cook each flattened wrap in the skillet for 2-3 minutes on each side until golden brown.

Serve warm with your favorite dips or fillings.