Spinach Wraps

These are a healthy alternative to tortillas – so good! Keep them in the fridge and heat slightly when you are ready to eat them.

  • 4 medium zucchinis
  • 3 cups spinach
  • 1/3 cup ground flax
  • 1 tsp salt
  • Pepper to taste
  • Chop the zucchinis into large chunks and add them to a high speed blender.  Blend until it is running smoothly through the blades.
  • Add the spinach and blend again until smooth.
  • Add the flax, salt, and pepper, and blend briefly to combine.
  • Pour onto parchment-lined dehydrator trays, and spread into 6-8 inch circles with a spatula, leaving the edges thicker than the center.
  • Dehydrate at 115 degrees for approximately 8 hours, or until they lift off the parchment paper and are dry throughout.
  • Turn the dehydrator off and leave the wraps inside overnight.  They should be soft.

Makes 6.

Vegan PBLT Wraps

This wrap is amazing – use the foil to get a really tight grip on the wrap!

  • Vegan ranch
  • 1 head of romaine, chopped
  • 1 tomato, chopped
  • 1 avocado, sliced thin
  • Phones baloney coconut bacon
  • 1 small red onion, sliced thin
  • 4 large flour tortillas

Heat the tortillas on a griddle until warm.

In a large bowl, toss lettuce with a couple TBSP of ranch dressing.

Divide lettuce, tomatoes, onion, avocado and coconut bacon between the wraps, towards the front side. Roll up the sides, fold the side and roll tightly. Then roll in foil. Enjoy!!!

Serves 4.