Print Recipe

sundried tomato carrot flax wraps

I've packed tons of veggies into these totally flavorful and delicious raw wraps. 

Course sandwiches
Cuisine Raw
Keyword carrots, flax wraps, sundried tomato, wraps
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 wraps
Author Lauren Toyota

Ingredients

  • 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

Instructions

  1. 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.

  2. 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. 

  3. Dehydrate at 105°F for 2 hours. Then remove from the non-stick sheets and dehydrate on the mesh sheets for 1 hour.

  4. Store the wraps between sheets of parchment in an air tight container in the fridge for up to 14 days.