Raw Vegan Red Pepper & Sundried Tomato Wraps
These raw vegan red pepper and sundried tomato wraps are nutritious and tasty. They have a delicious Mediterranean flavour from the pepper and sundried tomatoes and are a healthier alternative to a tortilla wrap.
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If you follow a gluten-free diet or you’re simply looking for a healthier alternative to the wheat wraps you find in the supermarkets, these clever homemade wraps are the answer!
None of the ingredients in this recipe are cooked, which means all of those lovely nutrients are retained. Once you’ve blended the ingredients, it’s simply a case of spreading the mixture out on a tray and placing in a dehydrator, which you can buy at Lakeland or Amazon for around £50.
What is ground flax meal?
Ground flax meal is ground flaxseed that has a flour-like consistency.
Flaxseed is a super-food that is full of healthy fats and antioxidants. It’s very low in carbohydrates and full of fibre so it’s great for a healthy diet.
You can buy flaxseed already ground or whole, all you need is a blender to make your own flax meal.
Flaxseed comes from the flax plant, which is thought to have first been grown in Egypt. The plant is also used for its fibres to make fabric. Now, flax seed is grown all over the world.
What is dehydrating?
Dehydrating is a method used to remove water content from food. It uses dry heat at a low temperature and it’s one of the oldest methods of preservation in cooking.
The process reduces moisture so that the food lasts longer, if it’s stored right. The method can save money and waste.
There’s also evidence to suggest that the nutrients in dehydrated food are more easily absorbed. What’s more, dehydrators are more energy efficient than ovens!
What can you do in a dehydrator?
If you do decide to invest in a dehydrator, you can use it for a whole range of things. You can dry out herbs, pieces of fruit (think banana chips or dried mango), create healthy vegetable crisps and crackers and preserve things like mushrooms to rehydrate when you need them.
How to store the wraps
After they’ve been dehydrated, the best way to store these wraps is simply in the fridge.
You can use these as and when you need, as this recipe makes a total of six wraps. You also might want to consider freezing them for later use, just take them out in plenty of time to defrost.
Don’t spread the mixture too thin as the wraps will get thinner while they dehydrate. We recommend 4mm-thick wraps before dehydrating. You can always play around with the thickness of the wraps to get the right result for you, too.
If you’re looking to use these wraps as burritos, you may want to make them thicker so that they can hold more ingredients without breaking.
With the recipe below, the wraps should be flexible but set. If you dehydrate them for too long, they can become too hard and break easily.
Total Time: 4 hours and 10 minutes
Prep Time: 4 hours and 10 minutes
Total Time: 4 hours and 10 minutes
- 0.16666666666667 0.16666666666667 red pepper, chopped
- 10 10 g sun dried tomatoes
- 0.16666666666667 0.16666666666667 tbsp lemon juice
- 0.16666666666667 0.16666666666667 courgette, grated
- 0.16666666666667 0.16666666666667 clove garlic
- 25 25 g ground flax meal
- Add all the ingredients to a blender and combine until a thick, smooth batter forms.
- Spread this mixture onto a sheet of parchment paper or dehydrator sheets so it is roughly 4mm thick.
- Transfer the sheets to a dehydrator set at 48°C and leave to dehydrate for 2 hours.
- After 2 hours, flip over the sheets and dehydrate for a further 2 hours. The wraps should be pliable but set.
- Cut the wrap into six pieces, cover and place in the fridge until you’re ready to use.
- Fill with whatever veggies, faux meats or sauces you wish. Enjoy!
Each 91g wrap provides:
11g Fat, 1g Saturates, 15g Carbohydrate, 5.8g Sugars, 9g Fibre, 6.6g Protein, 0.06g Salt.
Need some more tasty ideas for lunch? Try one of these easy vegan lunch recipes!