Raw Burrito Wraps

[angelandarose]

I had some store bought 'Garden Spinach Wraps' that I needed to use up and my family won't touch them, so I mashed up an avocado, diced a tomato, onion and a garlic and added taco seasoning, then I wrapped it in a romaine leaf and wrapped the burrito wrap around it. YUMMY! But not 100% raw.

Does anyone have any good Burrito Wrap recipes so I can make these again and be 100% raw? :D

THANKS!
Love,
Angie

[ren]

What's in the taco seasoning?

[angelandarose]

It was just packaged seasoning I had. I would love to make my own fresh taco seasoning if someone has a recipe for that also. ;)

[PixieGreen]

2T fresh minced onion
1 small clove garlic
1 tsp. ground cumin
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. celtic sea salt
1/4 tsp. cayenne

Equal to one SAD .25 ounce packet.

[DotfromOz]

Use Pixie's recipe for the seasoning and just stick the filling in the romaine leaf as your wrap. There ya are...closer still to 100% raw!

I'm tellin' ya, Angie, you gotta haul buns down here to the south part of the state where you can even buy organic (although probably not dehydrated) herbs and spices in bulk so as to be able to get just exactly how much you want--or can afford! ;)

You'll know you're an avocado "pro" when you don't want much more than maybe a bit of tomato, garlic and onion with NO seasoning but perhaps a wee bit of sea salt on that.

[sweetgoddess]

have you tried alissa's pizza bread?

[DotfromOz]

::::::::::grabbing her copy of Living on Live Food to look up the pizza bread recipe::::::::::

Wowers! That sounds goooooood!

Now, I wish I'd sprung the bucks for an Excalibur dehydrator as doing pizza-like rounds in my little Nesco could be a challenge. Any hints on working around the center hole to get sizable rounds, anyone? I've been apprehensive that I'd be blocking the circulation too much if I tried laying parchment paper over the regular tray for something circular like that.

[angelandarose]

Use Pixie's recipe for the seasoning and just stick the filling in the romaine leaf as your wrap. There ya are...closer still to 100% raw!

Yep, I thought of leaving off the wraps, will try that next time. BUT I do like that chewy texture of the wrap, I think I'll try that pizza bread when I get my dehydrator.


I'm tellin' ya, Angie, you gotta haul buns down here to the south part of the state where you can even buy organic (although probably not dehydrated) herbs and spices in bulk so as to be able to get just exactly how much you want--or can afford! ;)

YES, I got your PM, I am seeing what I can do for a trip down. My husband and I have to come down the 5th to see a lawyer, I doubt he will feel like extra shopping but you never know. I'd rather come down without him so he won't have a stroke over what I want to spend. HA! I will let you know when I'm able to head that way, husband and child free. ;)



You'll know you're an avocado "pro" when you don't want much more than maybe a bit of tomato, garlic and onion with NO seasoning but perhaps a wee bit of sea salt on that.

I can eat avocado right off my fingers from peeling it, YUM, finger lickin' good! HA! I just love the mexican flavor. I will do more experimenting with this and see what I can come up with that is more 100% raw. ;)

Angie

[rawpriestess]

The pizza wraps I do three different ways,

I do not make them as thick as Alissa says.

I make them almost paper thin, then I dehydrate them, then I freeze them for later use.

If I want a taco, I put a little water down the center in a line, then when it is moist, I fold it over, and place it in the dehydrator, to get warm and to crisp back up.

I also make them smaller and soft, to use as a wrap.

I make them big and crisp as pizza,

I make them smaller and bend in half for tacos,

and I make them smaller and crisp as a tortialla flat.

I also make them into pieces as crackers.

I also, make them in batches, the first part I make with big pieces of nuts, tomatoes etc. so they are crunchy and have big bits.

then I make the second batch really smooth, so they do not have large chunks in them, and they are much smoother, and really nice.

I love these, and eat these almost every day. They are also good as the taco meat in a taco salad, sometimes I eat them this way, instead of using them as a wrap.

it just depends on how much I want of the lettuce or of the wrap part.

They are delicious.

[RawTruth]

Wow, RawPriestess, you are so inventive! :D

[sweetgoddess]

Dot I have a round dehydrator also. I cover the trays with natural parchment paper and cut out the center hole. I think parchment paper breathes, really.
I cant make rounds obviously, grrrr, but its still worth it.

[Punky]

Wow Raw Priestess,
what a wealth of ideas you have. They all sound awesome!
Christa, great taco seasoning recipe. I've been wanting
to try the pizza bread recipe but haven't gotten around to it...
I have been craving tacos and such lately too.
I love this forum ;)

[angelandarose]

YUMMY! YUMMY! YUMMY!

Thank you for all the wonderful ideas. I love this place too, you gals & guys ;) are the BEST!

Love,
Angie

[rawpriestess]

One of my favorites is I take a pizza wrap, kind of soft, then I put it in the dehydrator to warm up, while I slice thin lettuce, and chop up tomato and some white onion, and some jalepena or pepper if you like it, others might use avocado, but I dont' car for it, and then I add some of my hot salsa which is tomato, cabbage, jalepeno, cilantro, onion, garlic, cumin, chili powder and cayenne, then I make Alissa's Cashew sour cream which I love, and drizzle or spoon that on, and toss it all into the wrap, I eat this at least once a week.

Another thing I make is take a pizza wrap, a big one, a little on the thick side, just so it won't break, spread with marinara sauce, and chopped onion, red pepper, basil, garlic, pineapple (this is the secret), and Alissa's sausage crumbled, this is amazing, pop in dehydrator to warm.

[Sweet lips]

::::::::::grabbing her copy of Living on Live Food to look up the pizza bread recipe::::::::::

Wowers! That sounds goooooood!

Now, I wish I'd sprung the bucks for an Excalibur dehydrator as doing pizza-like rounds in my little Nesco could be a challenge. Any hints on working around the center hole to get sizable rounds, anyone? I've been apprehensive that I'd be blocking the circulation too much if I tried laying parchment paper over the regular tray for something circular like that.

Dot,

Ignore the fact that there is a hole there, and make the pizza - it comes out very flavorful - you just have a pizza with a hole in it, but once it is sliced, no one will care - that is how good it is. I do not recall if the recipe made two trays, as I think it does, so spring forth and go!

[DotfromOz]

Well, duh, Dot! Why didn't I think that a hole in the middle wouldn't be a big deal?

Thanks for stating the obvious. :D

[Green Girl]

No longer posting