Eating raw food is hard for me in the winter. I’m one of those people who is cold all the time. So cold weather, cold food, and constant cold hands tends to get me down.
But as the temperature has been dropping, I thought it would be nice to have the dehydrator blowing at 100 degrees for a few hours.
These raw Italian wraps were a good excuse to use the dehydrator.
I’ve had experience working in raw food restaurants in the past and only remember ever making wraps with flax meal.
I came across a few other wrap recipes that used psyllium husk, and I wondered how that would change the texture of the wrap.
It’s awesome. The wraps were strong, but flexible and easy to bite through, and they weren’t grainy or gritty.
Dehydrated wraps are a tricky thing to get just right, but with some practice, the end results become more and more consistent.
When you figure out a good ratio of veg to liquid to binder (and get some practice under your belt with the spreading), you can add all the spices and make wraps of every color and flavor.
When I started attempting raw wraps, they were all uneven, had holes in them, gnarly edges, or super brittle and all cracked.
I ate a lot of chips and crackers that were all failed wrap experiments.
But after some practice, like anything, it started making more sense to me.
The trick is making sure you spread the mixture as evenly as possible.
Adding an offset spatula to my kitchen tool kit made this much easier.
After you dehydrate the wrap batter, you’ll be able to see where your thin and thick spots were.
But as long as your thin spots are not too thin, you shouldn’t have any holes in those beauties.
You can use kitchen scissors to cut the wraps into the size and shape you like.
From a full blender of veggies, I usually get 16 full-sized wraps and 8 smaller wraps.
How many wraps you get will depend on how you cut yours and the size and shape of your dehydrator sheets.
The wraps stack nicely and fit in a ziplock bag for storage. Since they are dehydrated, they keep for weeks.
I’m really happy with how these Italian wraps turned out. The texture and flexibility is perfect. The flavor of the green pepper and oregano goes great with any combination of veggies that you fill the wrap with.
I will definitely be trying raw wraps with psyllium husk again.
Raw Italian Wrap Filling:
- red leaf lettuce
- vegan ranch dip
- baby bella mushrooms
Although it’s a cold meal, even in winter, raw wraps are a welcome lunch after a tough yoga practice.
The vegan ranch dip went great with the flavor from the wraps. I also loaded the wraps with hummus…because hummus.
When you put hummus or ranch in your wrap, it works best on top of the lettuce so the hummus/ranch doesn’t melt the wrap and make it all fall apart.
I learned that the hard way.
- 2 green bell peppers, chopped large
- 2 medium zucchini, chopped large
- 1 tomato, cut in half
- 1 avocado, skinned and de-seeded
- ½ cup sun-dried tomatoes, soaked in water at least an hour, then drained (save water)
- 2 tablespoons psyllium husk
- 1 tablespoon agave nectar
- pinch of salt
- pinch of oregano
- Put all the ingredients into your Vitamix or high-speed blender.
- Give it a whiz on high, while you tamper down all the veggies into the blade.
- Drizzle sun-dried tomato soaking water into the blender just enough to get the mixture flowing really good and blending around in there without the tamper.
- When it is good and blended, start spreading it thin and even onto Teflex sheets.
- Dehydrate at 110 degrees for about 10 hours. It might be more or less time depending on how much water you added.
- Check wraps, peel up a corner and check how sticky the underside is.
- If they are done, remove from Teflex carefully and cut into shape and size you like. If they are not quite finished, remove them from the Teflex and continue to dehydrate on open racks. If you leave them in too long and they are brittle, you can eat them as chips.
- Store in a ziplock bag for a few weeks. But you'll probably eat them long before that.