Sometimes we all just want a good wrap. Now, when you’re on the raw food diet, this could get a bit difficult, but with these raw food wraps recipes, you’ll be enjoying a crunchy lettuce wrap in no time!
Raw Food Burrito
You’ll Need:
2 avocados
3 tomatoes, diced
½ jalapeno pepper, diced
2 tablespoons yellow onion, diced
3 cloves fresh garlic, minced
¼ cup fresh cilantro, chopped
¾ cup corn
2 teaspoon fresh lime juice
6-8 large lettuce leaves
How to Prepare:
Mash the avocado in a medium-sized bowl.
Add the other ingredients except for the lettuce leaves.
Spread 2-3 tablespoons of mixture on lettuce leaves and wrap.
Sundried Tomato Carrot Flax Wraps
You’ll Need:
½ a yellow onion
4 large carrots
1 cup sundried tomatoes
3 garlic cloves
1 cup fresh parsley
1 lemon, juiced
1 teaspoon sea salt
1 ½ cup ground flax
How to Prepare:
Combine all ingredients except for the flax into a food processor until it’s a fine meal. Pour the mixture into a large mixing bowl and stir in the ground flax until well combined.
Spread equal amounts of the mixture into thin round wrap shapes on the non-stick dehydrator sheets.
Dehydrate at 105 degrees Fahrenheit for 2 hours, then remove the non-stick sheets and dehydrate on the mesh sheets for 1 hour.
The wraps can be stored between sheets of parchment in an air-tight container in the fridge for up to 14 days.
Raw Zucchini Wraps and Kale Pesto
You’ll Need:
2 zucchini, thinly sliced lengthwise
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
Handful of baby carrots cut into quarters
Sprouts of choice
Cilantro
Salt and pepper to taste
Toothpicks
2 cups kale
2 tablespoons almonds
3 tablespoons olive oil
Salt to taste
Preparation:
For the kale pesto, place kale, almonds, olive oil, and a bit of salt to taste in food processor and process until desired consistency.
Lay zucchini flat on a hard surface, layer with pesto, place sprouts, and 1 of each veggie in a mound on one end. Roll into a wrap and stick a toothpick in the center. Top with salt and cracked pepper and fresh cilantro.
Raw Vegan Collard Wraps
You’ll Need:
4 large collard leaves
1 red bell pepper
1 avocado
2-3 ounces alfalfa sprouts
½ lime
1 cup pecans
½ teaspoon minced garlic
½ teaspoon grated ginger
1 teaspoon olive oil
Preparation:
Wash collard leaves, cut off the white stem at the bottom, and place the leaves in a bath of warm water with some lemon juice for about 10 minutes. Dry the leaves off with a paper towel and thinly slice down the central root.
Slice avocado and red pepper.
Combine pecans, garlic, ginger, and olive oil, and pulse until combined into a clumpy mixture.
Place collard leaf flat and layer nut mix, red pepper slices, avocado slices, and a drizzle of lime juice and alfalfa sprouts. Fold in half and wrap up the sides.
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