I love making raw wraps because they are so fun to create and satisfying to eat. Wraps are much more interesting than sandwiches and make for a perfect healthy raw vegan lunch. They are also very versatile and can easily work with a variety of different fillings.
While they may look a little fancy they are actually really simple to prepare. You will need a blender and a dehydrator to prepare these but – aside from dehydration time – the prep is really fast and easy.
This recipe uses red peppers as the main vegetable but you can adapt and use whatever veggies you have available. These wraps are a resourceful way of making good use of extra pieces of raw vegetables such as the ends of your zucchini leftover from making noodles. You can also throw in veggies that are not crisp enough for a salad but still too good to waste.
It is good to start with a base of high-water content veggies such as peppers, zucchini or tomato. You can used either red, orange or yellow bell peppers but avoid the green ones as they are actually not ripe and can be difficult to digest.
Other vegetables you could add include beets, squash, carrots and spinach. I wouldn’t recommend cruciferous vegetables like cabbage and broccoli as they have a pungency that may overtake the flavor of your wrap.
Red Pepper Wraps
Makes 12 wraps
6 cups chopped red bell pepper
6 cups chopped zucchini
1 ½ tablespoons nutritional yeast
1 teaspoon lemon juice
½ teaspoon Himalayan sea salt
3 tablespoons psyllium husk powder
Add peppers and zucchini to a high-speed blender and blend well until smooth. Add the avocado, nutritional yeast, lemon juice and salt and blend until just combined. With the blender still running, gradually add in the psyllium husk powder and continue blending for a couple of seconds.
At this point you want to work fairly quickly before the mixture thickens due to the psyllium husk, which acts as a binder in this recipe.
Note: Regular psyllium husk won’t work well in this recipe. You want the psyllium husk powder for best results.
Pour half a cup of the mixture onto the nonstick sheets of your dehydrator trays. Spread the mixture into round disks about seven inches in diameter.
My dehydrator is the small version that can only fit one wrap on each tray. If you have a larger one you might be able to fit four wraps on a single tray.
This tool called an offset spatula, which is used in cake decorating is very helpful for creating a smooth and even texture for your wraps.
Place your wraps in the dehydrator at 105 degrees for about 4 hours or until they are completely dry in the middle. If they are ready you should be able to easily peel them from the nonstick sheets in one piece.
Turn them over and dehydrate the other side for another 3 hours or so, until they are dry but still flexible. Be careful not to over-dry them or you will end up with crackers instead of wraps!
These will stay fresh for about two weeks stored in an airtight bag in the fridge – if they last that long!
Once they are ready you can fill them with your favorite salad ingredients. The red pepper wraps taste really good with guacamole, lettuce and tomato.
You can make a batch of these on Sunday so that weekday lunches can be prepared in a flash! These will also travel well once they are put together making these perfect for a work lunch.
Feel free to experiment with other fillings to suit your tastes and preferences. You could try nut or seed cheese, marinated portobello mushrooms, marinated vegetables or sprouts. Another simple yet tasty option is sliced avocado, tomato, dulse and lettuce with a cashew mayo.
Tell me what your favorite fillings are!