If you do not live in a big city, chances are that gluten free wraps – let alone raw vegan ones – might not have made it to your home town yet.
Collard greens or nori sheets are a great alternative, but every so often, I do like a crunchy yet soft shell for my wraps.
This recipe is easy with only a few ingredients, and can be adapted depending on what you have at hand!
1.5 C carrot pulp OR grated carrot
1 red capsicum, chopped
2 C water – use less if grating fresh carrots, and possibly a bit more if using the drier pulp
1 C flax meal
1 TBSP cumin
1-2 TBSP coconut aminos or tamari
Store in a ziplock bag to keep them soft, or even freeze your wraps.
Blend all ingredients until smooth. Add water as needed – it should be a texture similar to pancake batter: thick and creamy.
Divide batter between 2 dehydrator trays onto non-stick sheets and spread out evenly. Make sure the edges are not much thinner than the centre so your wraps will dry evenly and won*t break when you roll them up.
Dehydrate at 42 degrees Celsius or 108 degrees Fahrenheit for 4 hours or until you can just peel them off the non-stick sheets.
Flip over, peel off the non-stick sheets.
Use a blunt knife to cut the 2 pieces into 6 rectangles each and place those onto the mesh sheets.
Dehydrate for another hour or until the wraps are dry but still pliable – for wraps, you do not want to dehydrate them for too long.
If you do forget to take them out in time, place your wraps in ziplock bag overnight – they will soften up a bit.
You can also cut off very dry edges and sprinkle these crunchy bits over salads or onto soups.
Use zucchini or beetroot instead of carrots
Use curry powder instead of cumin
Use either brown or golden flax seeds
Dehydrate the batter longer and turn your wraps into crisp flat bread
Cut the semi-dried batter into squares or triangles and dehydrate until crunchy for delicious crackers.