These wraps are a great alternative to tortillas, and they’re pretty much just made of vegetables. Vegetables wrapped in vegetables with a little vegetable on top…yum!
I actually make the batter in the blender rather than the food processor because there is enough liquid in the zucchini to keep it from getting stuck, and the blender gets rid of all the little spinach bits.
Consistency in size is best so they all dry at about the same rate. I like to make them about 6-8 inches in diameter, which sometimes makes it possible to fit 2 on one tray, but it’s tight. The edges will dry out faster than the centers, so it is best to keep the edges thicker than the center.
Dehydrating these can be a bit tricky. Parchment paper tends to work better than Paraflexx sheets. The wraps will begin to get a little crispy around the edges and peel up from the parchment paper when they are close to being done, but often the center isn’t quite dry yet. Leaving them in the dehydrator overnight with the dehydrator off will give them time to reabsorb just the right amount of moisture so they become soft and pliable.
Spinach Wraps
Makes 6 wraps
4 medium zucchinis
3 cups spinach
1/3 cup ground flax
1 tsp salt
Pepper to taste
- Chop the zucchinis into large chunks and add them to a high speed blender. Blend until it is running smoothly through the blades.
- Add the spinach and blend again until smooth.
- Add the flax, salt, and pepper, and blend briefly to combine.
- Pour onto parchment-lined dehydrator trays, and spread into 6-8 inch circles with a spatula, leaving the edges thicker than the center.
- Dehydrate at 115 degrees for approximately 8 hours, or until they lift off the parchment paper and are dry throughout.
- Turn the dehydrator off and leave the wraps inside overnight. They should be soft by morning (breakfast wrap perhaps?) and ready to eat.
I leave the filling to whatever your tastebuds crave or your mind can conjure up.
Wow, I am so impressed with this super creative wrap recipe! Spinach and zucchini are my favorites, I bet these wraps taste amazing!
Thank you Evi! They are really tasty, and easy to flavor any way you want with herbs or spices 🙂
What is the texture of the wraps? Are they chewy like a fruit leather or soft?
Yes very fruit leather like. You could probably add a few tbsps of psyllium husk to make them softer.
I’m super excited to try this–but I have a bunch of small zucchini/pattypan squash I want to use. Any chance you could tell me about how much liquid you end up with pre-dehydration? Thanks in advance!
Sarah
Hmm I have no clue exactly, but if you have a Vitamix the 64 oz container should be about 3/4 full. So I guess that would be about 48oz. or approximately 6 cups. That is a lot of estimation, but that’s as close as I can tell you, sorry.
That’s still helpful–thanks, Natalie!
What kind of dehydrator do you use? I have the kind with a hole in the middle :/
I used an Excalibur dehydrator, the kind with the square trays. I don’t think the round ones with the hole in the middle will work for this recipe, sorry 🙁
Have you ever had problem with the wraps cracking while dehydrating ? As in there are places where it seperates and there are wholes in the wraps.
Yes I have had cracks around the edges especially, but usually just small cracks nothing major and never in the middle. You could try not spreading the batter as thin, that could help. Also, another ingredient that is great for keeping dehydrated things flexible is psyllium husk powder. A tablespoon of that could help a lot. Hope that helps!
If you find you get dry spots and cracks (or if you over dehydrate them by accident) you can use a spray bottle and spray a fine mist of water on the dry spots. Leave 5 mins for them to soften.
If you want to store them make sure you leave them out until the water is absorbed before packing them away for storage. 🙂
Great idea! Thanks for sharing 🙂
How long will these last in an airtight airlock bag ? Could these be frozen I wonder?
Hello Natalie and thank you for your beautiful idea. A question. Do you think I could put somt different that flax seed ? I am a little fed up with this particular taste lately. I bought recently organic rice flour, I also have oat flakes. Or maybe I have to put a little flax for the egg-substitute effect?
The flax is necessary to kind of bind here, so I don’t think it will work if you take it out entirely. What you can try is half flax and half rice flour/oats. Or if you have psyllium husk powder you can use a couple of tablespoons of that instead of the flax along with your rice flour/oats since it has a similar binding effect. Now I am totally guesstimating here since I haven’t tried it personally, but I get tired of flax too so I totally understand! Hope that helps!
As one person said previously, I also have a dehydrator that is round and has hole in middle, is it possible to do these wraps in the oven at the lowest temperature setting? and if so, how long do you think before they are done but still pliable. Of course I would check to make sure that they are not cooking to much and getting crispy.
You can certainly give it a shot in the oven! I do think it will work, but I also think it will take a loooong time unfortunately since it starts out basically as a liquid batter. Worst case scenario you end up with spinach chips. Good luck!
How long do they keep after being made? Do you know if they will freeze and thaw well?
Haven’t tried freezing them so I can’t say, but they keep at room temp for at least a week or so👍
Thank you for this recipe! I’m looking forward to making these this week!
Hope they turn out perfect Caroline!
Hi Nathalie,
I am experimenting with wraps these days. Had success with a sun-dried tomato one and a carrot cumin as well. Then I tried the plantain one, which has some interesting flavor, but they totally cracked me 🙁 http://happyandraw.com/raw-plantain-tortillas/
I’m thinking it does not have the proper amount of flax and I did add about 2 tbsp psyllium. Would you be interested in testing it out and providing your findings? I will also try contacting the recipe provider and get her feedback. Thanks, M.
This looks great and so healthy – most wraps are so fatty, these are low fat. I am looking forward to give these wraps a try. Thank you for sharing. 🙂
Yes the dehydrator takes healthy wrap making to a whole new level! I hope they turn out perfect Marina 🙂
Could you tell me what type of round trays you bought for this? Thanks
I know I’m late to the party, but I just found this recipe. I tried it, and IT IS AMAZING!! Has the same texture as a nice chewy regular tortilla. I did tweak the recipe, added a small onion and two garlic cloves. I have a 9 tray Excalibur, so I did a big batch. Unless you also have to be gluten free, you can’t even imagine how excited I am for this ridiculously easy yummy recipe !!
Oh my goodness, I haven’t even thought about these in ages!! But I am so happy you loved them🤗🤗
Do you by chance have the nutrition info for this recipe? I’m really trying to dial in my macros for specific body transformation goals.
I don’t, but you can plug in all the ingredients here and figure it out: https://www.myfitnesspal.com/recipe/calculator
I just found this on Pinterest and look forward to trying it. I’m on a low sodium diet and trying to make myself eat more veggies also. Commercially made tortillas have so much sodium in them.
I am so happy you found these then, hope you love them!
Hi, do you think eggs could be substituted for the flax seed? I have digestive issues and flax is a major irritant. And if so how much do you think–1 large egg?
I do think that would work in terms of binding, but if you plan to dehydrate them I’m not sure the temp gets hot enough to thoroughly cook egg so that might not be the best idea😕
Have you tried chia seeds or oat fiber as a binder? I’m experimenting today! This looks great, but I have no flax seed!
I haven’t, but I think chia could work! Don’t have much experience with oat fiber, but both could be worth a try 🙂 Good luck!
The first time I made these I subbed ground chia and a couple of T psyllium for the flax. It was great. This time I had the flax, but forgot the psyllium. I’m having so much fun and able to eat so many more veggies. I put the veggies in my extractor of my food processor until I have about 8 cups. Then add about a cup of binder and 2 T spices. I get 8 large wraps this way. Wonderful recipe, and very flexible.
Aren’t they amazing!? Such a yummy way to pack in lots of veggies, almost better than a smoothie💚 Good to know chia and psyllium can work too, thanks for sharing😊😊
Hi Natalie,
I’ve read all of the comments and didn’t see a mention of this.
Have you tried blanching the zucchini and spinach before the process? It might help them keep longer. Perhaps then they can be flash-frozen then stacked in a freezer zipper bag for longer keeping.
I’m a big-batch guy when it comes to “putting up” for the season.
No matter. I will try this. And, who said they have to be round? Might just try three rectangular wraps per tray!
Thanks,
Kenn
Haven’t tried that but great idea!
Can this recipe be baked into cookies
Never tried it but I don’t really recommend that here!