Raw Food Wraps

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:

1. Mash the avocado in a medium-sized bowl.
2. Add the other ingredients except for the lettuce leaves.
3. 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:

1. 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.
2. Spread equal amounts of the mixture into thin round wrap shapes on the non-stick dehydrator sheets.
3. Dehydrate at 105 degrees Fahrenheit for 2 hours, then remove the non-stick sheets and dehydrate on the mesh sheets for 1 hour.
4. 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:

1. For the kale pesto, place kale, almonds, olive oil, and a bit of salt to taste in food processor and process until desired consistency.
2. 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:

1. 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.
2. Slice avocado and red pepper.
3. Combine pecans, garlic, ginger, and olive oil, and pulse until combined into a clumpy mixture.
4. 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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