Rinse and soak the lentils under cold water for 30 minutes.

Blend the soaked lentils, rolled oats, spinach, cumin, garlic powder, turmeric, salt, and pepper until smooth, adding water as needed.

Heat olive oil in a non-stick skillet over medium heat.

Divide dough into four portions and shape into flatbreads.

Cook each flatbread for 2-3 minutes on each side until golden brown.

Keep cooked wraps warm covered with a kitchen towel.

Serve warm with dips or as a base for fresh veggies.