These wraps are a great alternative to tortillas, and they’re pretty much just made of vegetables. Vegetables wrapped in vegetables with a little vegetable on top…yum!
I actually make the batter in the blender rather than the food processor because there is enough liquid in the zucchini to keep it from getting stuck, and the blender gets rid of all the little spinach bits.
Consistency in size is best so they all dry at about the same rate. I like to make them about 6-8 inches in diameter, which sometimes makes it possible to fit 2 on one tray, but it’s tight. The edges will dry out faster than the centers, so it is best to keep the edges thicker than the center.
Dehydrating these can be a bit tricky. Parchment paper tends to work better than Paraflexx sheets. The wraps will begin to get a little crispy around the edges and peel up from the parchment paper when they are close to being done, but often the center isn’t quite dry yet. Leaving them in the dehydrator overnight with the dehydrator off will give them time to reabsorb just the right amount of moisture so they become soft and pliable.
Makes 6 wraps
4 medium zucchinis
3 cups spinach
1/3 cup ground flax
1 tsp salt
Pepper to taste
- Chop the zucchinis into large chunks and add them to a high speed blender. Blend until it is running smoothly through the blades.
- Add the spinach and blend again until smooth.
- Add the flax, salt, and pepper, and blend briefly to combine.
- Pour onto parchment-lined dehydrator trays, and spread into 6-8 inch circles with a spatula, leaving the edges thicker than the center.
- Dehydrate at 115 degrees for approximately 8 hours, or until they lift off the parchment paper and are dry throughout.
- Turn the dehydrator off and leave the wraps inside overnight. They should be soft by morning (breakfast wrap perhaps?) and ready to eat.
I leave the filling to whatever your tastebuds crave or your mind can conjure up.