Spinach Wraps

I love a quick and easy lunch – Wraps are one of my favs – but they all have so many carbs!! These healthy wraps are perfect for a low carb healthy lunch!

  • 3 c spinach
  • 1 c parsley
  • 1 – 2 c water
  • 1 flaxseed meal
  • 1 c chopped green apple
  • 1/2 c chopped onion
  • 1 clove of garlic
  • 1 tsp Himaplayan pink salt

In a high-speed blender, mix thawed spinach, water, flaxseed meal, apple, onion, garlic, and salt.  Blend until silky smooth.

  • Line 3 dehydrator trays with non-stick silicon sheets.   For large wraps, scoop 1 cup of the batter onto each sheet.  If you want small wraps, use 1/2 cup and make 2 wraps on each sheet.  Spread evenly with an offset spatula until the wraps are about 1/8 inch thick.
  • Dehydrate at 115 degrees for 4 hours.
  • Carefully Flip the wraps and dehydrate for an additional 4-5 hours.
  • You want to dehydrate the wraps until they are completely dry, but still flexible.
  • When they are done cooking, cut the hard edges off with scissors to make them look nice and pretty.
  • Let them cool at room temperature for 5 minutes before storing.  Store in an air-tight container in the refrigerator for up to a week.
  • Makes 6 – 8.

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