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Grind: Transfer the flax seeds to a high-speed blender. Grind them until a powder forms.
Soak: Add the lentils and the room temperature water. Set aside to soak for 4 hours. Do not drain.
Blend in a high-speed blender until smooth. The batter should be similar in texture to a crepe batter, but slightly thicker. It should be smooth, lump-free, and pourable, but not watery. Add salt to taste.
Cook: Heat a nonstick or seasoned cast iron skillet over medium-high heat. (Optional: Add a drizzle of oil.) Once the pan is hot, pour in one-half cup batter into the center. Immediately swirl the pan around to create a thin, even layer of batter, and reduce the heat to medium. Cook the wrap for about 5 minutes, or until bubbles start appearing on top, the edges start pulling away from the pan, and the bottom releases effortlessly. Flip and cook for about 4 minutes more, or until golden brown, pressing down on the top occasionally with the flat side of a spatula so the inside cooks through.