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.
The wraps I made above are stuffed with marinated mushrooms, avocado, red peppers, kale, and cashew tzatziki.
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.
19 thoughts on “sundried tomato carrot flax wraps”
Annn I don’t have a dehydrator, shoot. Looks good !
hi,I just have one question: after you fill and fold them, how do you make them stay folded? thank you!
You could use a tooth pick through the wrap, but I found that they weren’t dry at all so they stayed folded really well as long as they’re not over stuffed. I just kept the folded part facing down on the plate to keep it wrapped and then you’re just being delicate when you eat them and ensuring you’re grabbing the wrap with your hands fully.
Well you were wrong about not being able to make these without a dehydrator. I used your recipe and placed them in my oven at 170 degrees(keep warm temp.) and then propped the oven door slightly open. It took longer then 2 hours…..I think around 3-4 hours this way. I flipped the last hour and I just finished a wrap stuffed with vegan cheeses slice,veganaise,and rainbow salad. It was delicious!!!! So all you people out there including the person who posted this recipe who thought they couldn’t enjoy these if they didn’t have a dehydrator…….go ahead and enjoy!!!!!! 😍 you totally can
I’m glad that worked for you! I know that an oven can be used as a dehydrator BUT I didn’t want to specify that kind of thing a) bceause my oven can’t go low enough to try that and b) "raw food purists" can be very picky. IE: anything that’s technically raw needs to be dried at 105F-115F max.
BUT this is definitely a good option for those who aren’t worried about that. They’re still nutritious and delicious! Thanks for sharing your experience 🙂
You’re the real MVP Dawn!!
My friend doesn’t have a dehydrator but tried making some of my raw-food recipes by propping over her oven door instead. Her electric bill went through the roof.
Hello! The sun dried tomatoes, are they packed in oil?
I don’t believe they were in this recipe because they were going in a dehydrated item
Just made these and they turned out great!! The only complaint (not really a complaint but more of a downfall) I have is that you do have to be delicate with them as I find they can easily break apart if not careful.
Will definitely be making these regularly. 🙂
Great recipe and looking great, can you tell me please the above quantities will produce how many wraps? thanks in advance
Whooaaa!!!!!! Holy shit!!! I love you!!! These are sensational!!! Bye bye sad life eat nothing!!! Omg I could hug you!!!
awww yay! happy you liked these!
Love these! Made them tonight with oregano and basil! So good dehydrated in my oven for 2.5 hours at 170 with door propped open. Worked like a charm !
so awesome! this is such an old recipe but tasty!
What kind of sundried tomatoes are supposed to be used? The hard kind and then we soak them? The kind in oil? Do we use the hard ones without soaking?
not the ones in oil!
I have tried soaking the dried ones and re-constituting them and they were flavorless. I get my sundried tomatoes from either Trader Joe’s or Costco. They’re packed in oil, but I always rinse off the oil in a sieve/strainer. Best compromise, IMHO.
Used this as pizza crusts and tasted divine! Thank you!