I can’t seem to get enough of making raw veggie wraps! They are sooooo yummy! I can’t stress enough what a fantastic alternative they are to your everyday tortilla wraps. I’ve only evey made them in a dehydrator. You could try it in an oven on the lowest setting, although they will cook alot faster. It’s well worth a try!
Ingredients
200g Spinach – washed thoroughly
300g Green Kale – washed thoroughly
4 Tbs Phyllium Husk
Juice of 2 Lemons
¾ Tbs Sea Salt
3 Courgettes
⅔ Cup filtered Water
15 Black Olives
10 Sun-dried tomatoes in oil
1 Tbs Berry paste – Optional
Instructions
Place ½ the ingredients in a food processor and blend. You’ll probably have to blend in two batches then combine and stir well.
With a plastic spatula, spread the mixture on a non-stick dehydrator baking sheet. Approx 5mm in height. Make sure its evenly spread and you most definitely cannot see the sheet thru the mixture.
Refrigerate the leftover mixture to use once your initial wraps are done. Dehydrate on 43degrees Celsius for 9hrs straight.
Peel wrap off the sheet then wrap it in cling film and store in the fridge. Will last for weeks this way. Make sure wrap is completely cooked right thru and that there are no uncooked areas. Be careful not to overcook otherwise it will become crispy and will crumble.
Delicious filled with hummus, roast veg or chicken (if you are not vegan).
Delicious!