I recently got an old food dehydrator and it’s definitely a game changer! I think dehydrating became popular in the 80’s because that’s where the machine looks like it came from. Plus I have vivid memories of watching Ronco’s food dehydrator infomercials when I was a kid! This was all meant to be. So before you go any further, if you don’t have a dehydrator, I’m sorry but you can’t make these wraps. But please continue drooling over that veggie wrap, by all means.
sundried tomato carrot flax wraps
I’ve packed tons of veggies into these totally flavorful and delicious raw wraps.
- 1/2 a white or yellow onion
- 4 large carrots
- 1 C sundried tomatoes
- 3 garlic cloves
- 1 C fresh parsley
- 1 lemon, juiced
- 1 tsp sea salt
- 1 1/2 C ground flax
In a food processor, combine all the ingredients except the flax until it’s a fine meal. You could process it until it’s really smooth and consistent, but I kind of liked the look of the wrap with a few variations throughout. Pour this mixture into a large mixing bowl and stir in the ground flax until well combined.
Spread out equal amounts of the mixture into thin round wrap shapes on the non-stick dehydrator sheets. You can make the wraps whatever size you want, keeping in mind that the size you make before you dehydrate is the size they’ll pretty much be when they’re dry.
Dehydrate at 105°F for 2 hours. Then remove from the non-stick sheets and dehydrate on the mesh sheets for 1 hour.
- Store the wraps between sheets of parchment in an air tight container in the fridge for up to 14 days.