Last summer, my good friend and raw chef, 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!
When I recently stumbled upon
Cherie Soria's veggie wraps, I instantly knew I had finally hit the jackpot!
You'll find 3 of Cherie's recipes for soft tortillas/wraps on
this site. If you look closely, you'll notice that they all follow a basic formula of 10 to 12 cups of veggies, avocado, seasonings, and psyllium husk powder (to help the ingredients bind). 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 your fridge too!
Here is my tweaked up version of Cherie's Salsa Wraps:
PepperAma Wraps
By Carmella Soleil
5 cups seeded and chopped red and yellow bell peppers
3 cups chopped zucchini
1 cup tomato, seeds removed
1 cup sundried tomato, soaked and drained
1 tablespoon leek (although green or red onion would work too)
2 teaspoons onion powder
1 to 2 cloves garlic, crushed
½ teaspoon sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder
¼ cup chopped cilantro, packed (optional)
1. In a high-powered blender, purée the bell peppers, zucchini, tomatoes, and leek or onion until smooth. Add the onion powder, garlic, and salt, and purée again. While blender is still turning, add the avocado, and then the psyllium powder, and blend well for a few seconds.
2. If desired, pulse in the cilantro until it is broken into pieces. Do not fully process; the cilantro should be in small pieces.
3. Using 1/2 cup of the mixture for each wrap, use a flat rubber spatula to quickly form four flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches in diameter, and they should not quite touch each other. Spread the wraps into round disks quickly, or the mixture will thicken and become difficult to spread.
4. Dehydrate at 105 degrees for about 4 hours, or until you can easily remove them from the nonstick sheets.
5. Turn the wraps over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of wraps. This makes them flatter and easier to store. Continue dehydrating another 3 to 4 hours, until dry but still flexible.
6. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.
As you can see, I 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 teflex sheet and then score it into 4. Alternatively, you could probably cut the wraps after they're dehydrated, with scissors or pizza cutters.
Photo:
Wraps filled with Rich Cheddar Sauce, marinated zucchini and Portobello mushrooms, alfalfa sprouts, red and yellow peppers and black olives.
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