Your favorite wrap recipe? (for huuuge wraps)

[MrsJohnnyG]

I've been using large lettuce/kale leaves to make wraps, but I really want some type of wrap that's a lot bigger than a kale leaf (so it can hold A TON of sprouts and avocado!!).

I actually haven't tried any of the wrap recipes in LOLF yet... are there any of them especially suited to making a huge size (like a foot wide!)? Any other favorite recipes for something that won't fall apart when I roll it up stuffed with veggies?

[Katie P]

Can't wait for answers!

I use large collards which works well for me. I use a base of avacado spread then top with sprouts/ mushrooms/ finely chopped tomoatoes/ a dash of salt & pepper/ and a drizzle of sesame tahini

[lovenlife]

I never liked the IDEA of collards and finally made one yesterday (a tiny leaf) filled with not tuna...OH MY YUMMY...I mean Tummy....so good!

[MrsJohnnyG]

Ooh, large collards... that could work! Thanks! Katie, you make yours almost exactly the way I make mine (spreading the avocado first TOTALLY makes it!).

lovenlife, I haven't tried the "not tuna" yet (mainly because I always HATED tuna)... glad your collard + not tuna turned out so good!

I'm probably going to try one of Alissa's recipes and spread it out to fill the entire dehydrator sheet and see what happens.

[Katie P]

Ooh, large collards... that could work! Thanks! Katie, you make yours almost exactly the way I make mine (spreading the avocado first TOTALLY makes it!).


I loooove avacados!!!!!
Sometimes I mix 1/2 small avacado & like 1-2tsp of sesame tahini, mix it together & use it as a thick dressing.

[spicyfull]

RAW Food/Real World use Rice Paper.......

[sport]

I make my wraps in the dehydrator. I currently have 2. One is made from tomatoes, sun dried tomatoes a little chilly pepper, some red pepper and ground flax seeds to tie it together.
The other is made from cucumber, zucini and crushed flax.
They both do very well as wraps.
Never tried the green leaf type one.

[Conscious Midwife]

I like a soft flax cracker option especially when craving salty crunchy!!!

[Stina]

Buying cooked tortillas to wrap up salads is one of my weaknesses. So I'm poking around to learn how to make Raw ones but I don't want to use a green leaf to wrap up greens....... It kinda seems like you can use anything and use flax to stick it together. Guess I should get the old LOLF.

[DebB]

I made these (http://www.youtube.com/watch?v=Nh8xDA0LQNU) last week and I'm really enjoying them! It was my first time making them and I actually spread mine too thin. Next time I'll make them thicker. I love Rene's videos and have learned a lot from them - especially her "staple stash" video. The link above is to Part 1 of a 2 part video.

I made 3-4 wraps and a tray of crackers (spread thicker). *Ü*

[Stina]

I made these (http://www.youtube.com/watch?v=Nh8xDA0LQNU) last week and I'm really enjoying them! It was my first time making them and I actually spread mine too thin. Next time I'll make them thicker. I love Rene's videos and have learned a lot from them - especially her "staple stash" video. The link above is to Part 1 of a 2 part video.

I made 3-4 wraps and a tray of crackers (spread thicker). *Ü*


Deb B, you're such a foodie! Thanks for sharing and educating.

[cara4art]

Large collard greens, hands-down, for the wrappers themselves. Then I spread something on them like mashed avocado, or a nut pate, a no-bean hummus, or a thick homemade dressing(like tahini and lemon juice, etc.), chopped tomatoes if I have them, shredded carrots, sliced green onions, lots of mixed greens, maybe a few olives and raisins, maybe a couple of squirts of good olive oil if I feel like it, lemon juice, salt and pepper. I roll it up tight, so it's dense. Yummy and filling besides. These can be varied endlessly depending on what one has around for veggies, spreads, dressings, etc. Who says one has to starve on raw? LOL!

[DebB]

Deb B, you're such a foodie! Thanks for sharing and educating.

Hi Stina ~ I'm a YouTubey! (I'm soooo addicted)... Rene's wraps have common ingredients, that's why I jumped right in the day I watched her video and made them - gotta love that. And they really smell GOOD in the dehydrator, like there's a pizza bakin'. Mmm *Ü*

[NYC Elerunner]

These wraps from Rawmazing (Susan Powers) came out awesome!

Zucchini Basil Wraps

* 3 cups chopped zucchini
* 1 young coconut, flesh from
* 3/4 cup ground flax
* 12 leaves fresh basil
* pinch Himalayan Salt
* pinch ground pepper
* black sesame seeds

1. Place all ingredients except black sesame seeds in blender.
2. Blend until smooth.
3. Spread in a thin layer on non-stick sheets. Don’t spread too thin or you will have holes.
4. Sprinkle sesame seeds on top.
5. Dehydrate at 115 for 3 hours. When tops are dry, peel off of sheet and dry until bottoms are dry to the touch but still pliable.
6. Cut into 5″ squares. Makes 12.

[green goddess]

Wow, those zucchini basil wraps look great! I can't believe I'm not experimenting with making wraps in the dehydrator - they seem so easy and great for making sandwiches! On my next day off I think I'll try some out.

As for wraps, what I've been using thus far is leaves. Sometimes nice, crispy romaine, sometimes red leaf lettuce, sometimes butterleaf lettuce. Collards seem like they would be excellent to try!

[NYC Elerunner]

You can also blend and dehydrate the following:

- Corn kernels from 5 ears of corn (I think that's about 2.5 cups if you use frozen and thawed corn, which is what I used)
- 2 Tbsp. psyllium husk powder
- water (as needed)

These are so easy to make and come out really good.

[Foo Fighter]

Here's a recipe from vegweb that I tried last week. The flavor is a little stronger than most wraps so if you're looking for something more "neutral," this might not be for you. I usually go for a more neutral wrap myself but for some reason, I actually like the extra flavor these wraps add to the mix.

The only change I made to the recipe is that I threw in some psyllium powder. IIRC, this recipe filled 3 Excalibur sheets and I cut each sheet into four 6x6" squares for a total of 12 wraps. I spread the dough really, really thin so YMMV. Here's the recipe and a link;

I LOVE Red Pepper Raw Sandwich Wraps

Ingredients (use vegan versions):

2 red peppers
2 medium zucchini
1 tablespoon onion
1 clove garlic
1 cup sun dried tomatoes (soaked for an hour)
1 avocado
1/2 teaspoon salt
1 teaspoon ground flax
1 teaspoon chili powder or cayenne powder (optional)

Directions:

1) Combine all ingredients in a food processor until almost smooth.

2) Spread onto nonstick sheet for dehydrator and dehydrate overnight at 100 degrees Fahrenheit.

3) When dry, use a knife to slice off any part that cracked along the edges, and score them into slices. Store in airtight container for up to 2 weeks.

Source of recipe: I made this up.

Makes: 4 to 5 wraps, Preparation time: 15 minutes, Cooking time: 12 hours drying
*
http://vegweb.com/index.php?topic=27040.0

[evelynf]

I usually use a leaf or organic sprouted corn tortillas (store bought) I've been wanting to make wraps in the dehydrator for a while. How do you get them to stay pliable after a day or two? I have Alyssa's pizza crust in the dehydrator now and was thinking that would make a great wrap and cracker.

[Eva]

I usually use a leaf or organic sprouted corn tortillas (store bought) I've been wanting to make wraps in the dehydrator for a while. How do you get them to stay pliable after a day or two? I have Alyssa's pizza crust in the dehydrator now and was thinking that would make a great wrap and cracker.

Almost any pizza recipe will work for this if you time it right. When teh dough is still nice and pliable but can be flipped off the teflex, go ahead and add your fillings and then close it and continue dehydrating. YUM! :)

:eat

[evelynf]

Thanks Eva!

Another question or two, can you store wraps and have them stay pliable? I'm more intersted in making a batch at once. Also, can the crackers and breads, pizza crusts be frozen? I probably won't be having them every day and would love to have on hand. Or since they are dehydrated they will keep for a long time in the cupboard? I know, so many questions!

TIA
Evelyn

[NYC Elerunner]

Evelyn,
I just wrap my wraps in plastic and store them flat in the fridge (pic below - I just made the italian wraps from RFFE last night). In my experience they have lasted a few days and would probably last a week or so (maybe more?). I've never tried freezing crackers.

[Eva]

Thanks Eva!

Another question or two, can you store wraps and have them stay pliable? I'm more intersted in making a batch at once. Also, can the crackers and breads, pizza crusts be frozen? I probably won't be having them every day and would love to have on hand. Or since they are dehydrated they will keep for a long time in the cupboard? I know, so many questions!

TIA
Evelyn

I'd keep them in the fridge NOT the cupboard. You don't get them crispy like crackers so it's a bit different.


Evelyn,
I just wrap my wraps in plastic and store them flat in the fridge (pic below - I just made the italian wraps from RFFE last night). In my experience they have lasted a few days and would probably last a week or so (maybe more?). I've never tried freezing crackers.

This is EXACTLY what I do ~ and the best thing I've found from playing with a lot of options! Nice picture!!

[Stina]

Hey NYC Elerunner, thanks for taking the time to share the recipes! I'm really excited to try them. They'll really make my raw journey that much easier.

[RawHorizons]

Just wanted to say Thanks for posting this.
I happen to have some collard leafs , per suggestion of spreading avacado an making wraps with them,I thought Id try it out ,Yummmy!!! Will be making many times,is a nice quick filling meal Tyty!!

Added a nori sheet to mine along with sprouts,cucumber,an red pepper strips.

[jazzygirl]

Just wanted to say Thanks for posting this.
I happen to have some collard leafs , per suggestion of spreading avacado an making wraps with them,I thought Id try it out ,Yummmy!!! Will be making many times,is a nice quick filling meal Tyty!!

Added a nori sheet to mine along with sprouts,cucumber,an red pepper strips.

Is that a collard leaf in the photo? It's huge!

[RawHorizons]

yes it's a collard leaf lol

[Stina]

I made these (http://www.youtube.com/watch?v=Nh8xDA0LQNU) last week and I'm really enjoying them! It was my first time making them and I actually spread mine too thin. Next time I'll make them thicker. I love Rene's videos and have learned a lot from them - especially her "staple stash" video. The link above is to Part 1 of a 2 part video.

I made 3-4 wraps and a tray of crackers (spread thicker). *Ü*

I've been making these once a week, love them, it makes eating Raw that much easier.

[EZ rider]

Veggie wrap:
* Collard or other green leaf
* 1 avocado
* 2 or 3 cloves of crushed garlic
* handfull of clover sprouts
* some tomato chunks
* optional sunflower seeds