Begin by rinsing the lentils under cold running water to remove impurities. Soak in a bowl covered with water for 30 minutes.

Drain the lentils and place them in a food processor. Add oats, spinach, cumin, garlic powder, turmeric, salt, and black pepper. Gradually pour in water until a slightly sticky dough forms.

Let the dough rest for about 10 minutes. Heat a non-stick skillet over medium heat and add olive oil.

Divide the dough into four portions and roll each into a ball; flatten to create flatbread about 6-7 inches in diameter.

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

Transfer wraps to a plate and keep warm; serve plain or fill with vegetables for a heavier meal.