I’ve been making these simple wraps lately and sharing with everyone. I get such rave reviews! They’re just so good it’s hard to believe it’s all raw vegan.
That’s the main thing I hear when I chat with non-vegans. “…but does it taste good? Will I enjoy it? Is it going to fill me up like a full meal?” The answer is a resounding, yes! But these wraps will surely convince you more than my say-so.
It’s a creative layering of flavors that’s got everything you’re craving, all wrapped up in a delicious, sturdy package – a flax wrap.
When I take a trip, or just have to pack my lunch for the day, these wraps do not disappoint. So, I make the wraps in advance and have them on hand for quick filling. A little prep has my mid week hustle running smooth & efficient. No — I’m so hungry I could eat something regrettable — moments. Thank God for that!
Fill with whatever you like. My combo is Romaine lettuce, *homemade cashew cheese, cucumber, red bell pepper, tomato, red onion, micro-greens, shredded carrot, cilantro, avocado, broccoli sprouts, and the kicker: Wildbrine Korean kimchee (a lot or a little, depending on how spicy I want it). Basically this is an everything wrap. Everything in my fridge that is.
My pro tip for you: lay the Romain lettuce leaf whole on the flax wrap, fill, then lay another Romain leaf on top – roll tight. The lettuce leaves create a nice moisture barrier so all the ingredients don’t create a soggy situation.
Here’s how I make the flax wrap:
- 1/2 cup golden flax, fresh ground
- 3-4 Turkish dried apricots
- 3 Deglet Noor Dates (less sweet than the Medjool)
- 2 cups Irish Moss **Gel
- 1 cup water (or enough to blend smooth)
- 1/2 teaspoon onion powder
- 1/2 teaspoon Fine Gray Sea Salt, or to taste
Add all ingredients to a high powered blender and blend until smooth and well combined. Line your dehydrator tray with a non stick sheet, or parchment paper and spread a thick layer (about 1/4 of an inch thick) – I make rectangular shapes so my wraps roll neatly. Dehydrate at 115° for 4-6 hours, flip and dehydrate for about another hour. Done when dry yet pliable. This is the dehydrator I use.
If you don’t have a dehydrator, you may try drying out the wrap in the oven on the lowest setting for about an hour then flipping to ensure it dries evenly. Keep an eye on it though.
When done, these wraps store nicely in the fridge for up to a week or in the freezer for 3 months. You’ll be so happy you have these on hand for your quick wraps!
*Homemade cashew cheese recipe:
- 2 cups cashews, raw organic & soaked for at least 20 minutes
- 2 Tablespoons lemon juice, fresh squeezed
- 1/2 cup nutritional yeast
- 1/2 cup water
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Fine Gray Sea Salt
Add all ingredients to a high powered blender and blend until smooth. Scrape down sides as needed. Store in fridge for up to one week or in the freezer for 3 months.
**Irish Moss Gel Recipe:
- Soak a handful of Irish Moss in filtered water for at least 3 hours to overnight in the fridge. (Approximately 2 cups) Rinse well. Make sure there’s no sand or debris. Add the Irish Moss and 4 cups of water to a high powered blender and blend until it turns to gel. Store in a covered container in the refrigerator for 7-10 days.
Like any delicious food prep effort, this wrap is worth the time it takes to have everything ready to go when you want to reach for it. If you run out of wraps, the filling can be neatly rolled in to lettuce leaves or collard green leaves for a super fast, instant meal prep.
Go ahead, make some healthy food and impress everyone with how delicious and guilt-free it can be! Gluten free, vegan, raw, delicious! Eat to your health!
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