1/2 cup chia seeds,
10 dates (pitted),
4 cups spinach,
2 1/2 cups water,
1/3 Tbsp cayenne pepper.
Blend until smooth. Let batter sit for about 5-10 minutes in order to thicken up.
Heat dehydrator to 110 degrees.
Poor batter out into the middle of a teflex sheet. Spread out into a circle about the size of a large tortilla which ends up being about 1/4 inch thick. Let set and then spread out again as it continues to thicken.
Dehydrate until it peels off teflex sheets easily.
These wraps took a full 24 hours to get to the point where I was happy with them. Below is a picture of how they looked completed. In Tanny’s wrap you can still see the chia bits. My chia seeds were indiscernable. They were blended so well that you couldn’t tell they were in the recipe.
The wrap was D-licious. Well worth all the work.
I filled mine with:
Asparagus
Lettuce
Red Onion
Carrot
Mushrooms
Avocado
I made a different sauce though:
3 Medium tomatoes (about the size of an apricot)
1/2 cup raw cashews
Salt/Pepper to taste
Put all in the vitamix and blend.
I put some of the sauce in when I made the wrap and also served it on the side. Hubby gave this recipe a 10! He gobbled them up.
This one’s a keeper.
Thanks TannyRaw !!!
