One summer, a raw chef friend of mine, Chantale Roy, was selling wonderful, tasty veggie wraps at the farmer’s market. So light, pliable and uniquely different from anything we’d ever tried before. Months later, when I stumbled upon Cherie Soria’s veggie wraps posted online, I instantly recognized them. Looking closely, I notice that they all followed a basic formula of 10 to 12 cups of vegetables, avocado, seasonings, and psyllium husk powder to help bind the ingredients. Once you get a feel for it, you can easily adapt the wraps to suit whatever you have handy. A great way to use up those veggies that are wrinkling away in the fridge! Here is my tweaked up version of Cherie’s Salsa Wraps.
Makes 16 wraps
- 5 cups roughly chopped red and yellow bell peppers
- 3 cups roughly chopped peeled zucchini
- 1 cup tomato, de-seeded
- 1 cup sundried tomatoes, soaked and drained
- 1 green onion would
- 2 teaspoons onion powder
- 1 to 2 garlic cloves, crushed
- 1/2 teaspoon salt
- 1 medium avocado, mashed
- 3 tablespoons psyllium husk powder
- 1/4 cup chopped cilantro, packed (optional)
1. Blend the first 8 ingredients in a high-power blender such as the Omni V 3HP blender until smooth.
2. While the blender is still running, add the avocado, followed by the psyllium powder, and blend for a few seconds.
3. If desired, pulse in the cilantro until it is broken into pieces.
4. Place 1/2 cup of the mixture onto a dehydrator tray lined with a non-stick sheet and form into a 7-inch circle with the help of an offset spatula. You should be able to fit 4 circles per tray. Work quickly, or the mixture will thicken and become difficult to spread.
5. Dehydrate at 105 degrees for about 4 hours, or until you can easily remove them from the non-stick sheets.
6. Flip the wraps over onto dehydrator tray and place an additional mesh screen on top of each tray of wraps. This will prevent them from curling up. Continue dehydrating for another 3 to 4 hours, until dry but still flexible.
7. Store in Ziploc bags in the refrigerator for up to two weeks, or in the freezer for up to two months.
8. Fill with your favorite spread or pate, chopped veggies and sprouts or use as tortillas for a Mexican style feast.
– I’ve also experimented with making some square wraps. It does save a little work, although you do get the hang of making the circles after a while. Just spread the batter (maybe a little over 2 cups) on an entire non-stick sheet and then score it into 4. Alternatively, you could probably cut the wraps after they’re dehydrated, with scissors or pizza cutters.