These wraps are absolutely delicious and nutritious, packed with fiber, essential omega fatty acids, and protein. Use as a soft taco shell, wrap, or a thin pizza. Stuff them with whatever your heart desires. These go perfectly with my Healthy Vegan Buffalo Tempeh recipe.
You will need a dehydrator for this recipe.
Makes 6 small wraps or 3 big wraps
- 3 cups frozen spinach, thawed at room temperature and drained
- 1 cup of water
- 1 cup flaxseed meal
- 1 cup chopped green apple
- 1/2 cup chopped onion
- 1 clove of garlic
- 1 teaspoon Himalayan pink salt
- In a high-speed blender, mix thawed spinach, water, flaxseed meal, green apple, onion, garlic, and salt. Blend until silky smooth.
- Line 3 dehydrator trays with non-stick silicon sheets. For large wraps, scoop 1 cup of the batter onto each sheet. If you want small wraps, use 1/2 cup and make 2 wraps on each sheet. Spread evenly with an offset spatula until the wraps are about 1/8 inch thick.
- Dehydrate at 115 degrees for 4 hours.
- Carefully Flip the wraps and dehydrate for an additional 4-5 hours.
- You want to dehydrate the wraps until they are completely dry, but still flexible.
- When they are done cooking, cut the hard edges off with scissors to make them look nice and pretty.
- Let them cool at room temperature for 5 minutes before storing. Store in an air-tight container in the refrigerator for up to a week.
This is awesome Natalie and so proud of you and ALL OF YOUR accomplishments!!!
But what if I don’t have a dehydrator? Can I use the oven?
Thanks for all the support I really appreciate it 😉
This recipe requires a dehydrator. To be honest, I haven’t tried it in an oven. I don’t think if you do it in an oven you will get the same results. I wouldn’t recommend it because the dehydrating process is done at 115 degrees to preserve the nutrients in the food. This is the maximum temperature to be considered “raw food”. An oven doesn’t go below 200°F…
Thank you again <3
I’m thinking about making these since I can’t get the ones I buy anymore in Canada. Can you tell me what the green apple does in the recipe? Could I use a red apple? Thank you!