Rinse and soak 1 cup of red lentils under cold running water, then soak for 30 minutes.

In a food processor, blend soaked lentils with oats, spinach, cumin, garlic powder, turmeric, and water until cohesive.

Preheat non-stick skillet over medium heat for 2 minutes and add olive oil.

Divide dough into four portions, shape into balls, and roll out each into thin flatbreads.

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

Transfer cooked wraps to a towel or plate, covering to keep warm until serving.