It's a Wrap!!

Name: It's a Wrap!!
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup carrot (or other) pulp from the juicer or blend raw carrots really well in your Kitchenaid and squeeze out as much liquid as possible and then substitute it for the amount of water below; 1/2 cup flax seeds; 1/2 cup hulled sunflower seeds; 1 cup water; Salt

onthemenu.blog @cook_18561163

New York City

Once you read the ingredient list on even the self-branded healthiest wraps at the store, you will want to make them at home. These are easy, delicious and healthy and if, unlike me, you own a dehydrator, so much the better, though my oven baked version are pretty tasty. You can use fresh carrots or kale or spinach or any combination of vegetables that sounds good to you, but these taste best if you use the pulp left over after juicing.

So, no corn syrup, partially hydrogenated oil or chemicals here - AND reduced food waste, as well as excellent flavor!

onthemenu.blog @cook_18561163

New York City

So, no corn syrup, partially hydrogenated oil or chemicals here - AND reduced food waste, as well as excellent flavor!

Saved

Ingredients

2 servings

1 cupcarrot (or other) pulp from the juicer or blend raw carrots really well in your Kitchenaid and squeeze out as much liquid as possible and then substitute it for the amount of water below
1/2 cupflax seeds
1/2 cuphulled sunflower seeds
1 cupwater
Salt

Saved

Steps

1

Put all the ingredients except the salt together in a blender and process until you have combined all the elements together into a cohesive batter. You will end up with a mixture of whole seeds and pureed seeds.
2

Pour into a parchment paper lined baking tray and, using your hand, spread out to reach the corners of the tray. Make this as thin and as even as you can. Sprinkle lightly with salt.
3

If you own a dehydrator, now is the time to use it. If not, turn your oven to the lowest heat possible. Mine is 200 so I cooked this mixture for 4 hours with the door slightly cracked open. If you can get your oven down to 150 then cook with the door shut. By the way, if you cook this for 5 hours then you can have crackers for cocktails instead of pliable wraps.
4

At the half way mark, remove from the oven. Cover with a sheet of parchment paper, flip and remove the original parchment paper which is now on top. Return to the oven to dry out on the other side.
5

When the wrap mixture is dried through, remove from the oven and use as you would any other wrap with the filling of your choice. I stuffed mine with crispy buttermilk chicken, avocado, tomato, red onion, cucumber pickle, mayonnaise and a squeeze of lemon.