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Spicy Not Tuna Wraps

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This creation came about when I had some leftover ingredients in the fridge.  I had some corn wraps already made up along with some leftover Not Tuna and presto!  In the picture above I took the wraps and softened them but passing them under the faucet real quick like.  I then wrapped it around a metal cone and placed it in the dehydrator for a few hours to create the cone shape.  See the picture below.  These were so fun to make.  You could easily make this wrap without forming it into a cone.  You could just roll it up as well.  Use your touch of creativity!

Corn Tortillas Recipe
Yield: 12 tortillas
This recipe is brought to you from
Living Light culinary Art Institute handbook.

Ingredients:

  • 4 cups chopped yellow bell pepper (about 4)
  • 3 cups corn, kernels (about 6 ears) use organic only
  • 2 cups of zucchini, peeled and chopped (about 2 medium)
  • 1 1/2 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1/2 tsp Himalayan crystal salt
  • 1 avocado, peeled, seeded, and mashed
  • 3 Tbsp psyllium powder **add as the last ingredient

Preparation:

  1. Place the yellow bell pepper and zucchini in a high-speed blender, and process until smooth.
  2. Add the corn kernels, nutritional yeast, lemon juice, and salt, and process until smooth.
  3. Add the avocado and puree again. While the blender is still running, add the psyllium powder and blend well for a few seconds.
  4. Using 1/2 cup of the mixture for each tortilla, use a small offset spatula to quickly form 4 flat disks on the dehydrator tray lined with a nonstick sheet.  Each disk should be about 6 inches in diameter, and they should not quite touch each other.
  5. Spread the tortillas into round disks quickly, or the mixture will thicken and become difficult to spread.
    Dehydrate at 105 degrees for 4 hours, or until you can easily remove them from the nonstick sheets.
    Turn the tortillas over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray. This makes them flatter and easier to store.  Continue dehydrating another three to four hours, until dry but still flexible.
    Store in an airtight container in the fridge for up to two weeks, or in the freezer for up to two months.
  6. Can be moistened with water to soften.

Amie Sue’s Notes:

  1. We didn’t have all yellow peppers, so we used a mixture of red and yellow.  They came out tasting great but the red pepper may have affected the color a bit, no biggy.
  2. On the nutritional yeast, I recommend the Red Star brand.  It has a great flavor compared to others that we have tried.
  3. In the directions, it talked about being able to moisten them with water to soften, this is so true.  I accidentally dehydrated ours a bit longer than needed.  So when I was ready to use them, I just pass them quickly under the running faucet, pat off the water and they are perfect for molding.
  4. If you are brand new to working with psyllium powder I just wanted to give you a heads up … be sure that you don’t over process it in the blender.  As the last ingredient to be added, make sure you have a vortex going in your blender (this helps it get mixed all through out the batter). Don’t dump it all in at once, shake it in, but as soon as you got it all in and it mixes for just a few seconds, turn off the blender and immediately start making the disks.  It will set up quickly and get gummy.
  5. Also, we added some spice to ours, so don’t be afraid to do that if you like to “spice” things up a bit. :)
  6. So far, I have been making wraps for Bob with them.  I put a thick layer of “Not Tuna” on one half, then I layered on some Kale Salad, drizzled on some hot sauce and some additional diced onions.  He just loved them. It may sound like an odd combination but they are quite versatile.
  7. I played around with the tortillas to see what creative things I could do.  A few hours before they were done drying in the dehydrator, I wrapped them around a steel cone, hoping they would retain that shape when completely dried. They turned out really neat.  I can’t wait to use them in a dish.

Not Tuna Salad
Yield: 3/4 cup (3 servings)
Recipe from the Living Light student handbook

Ingredients:

  • 1/2 cup raw almonds, soaked for 24 hours, rinsed, and drained
  • 1/2 cup raw sunflower seeds, soaked 4-6 hours, rinsed and drained
  • 1/4 cup water, if needed
  • 1/4 cup celery, minced
  • 1/4 cup red onion, minced
  • 1/4 cup fresh parsley, minced
  • 3 Tbsp lemon juice
  • 1/2 Tbsp kelp powder
  • 1/2 tsp salt
  • 1/2 tsp dried dill weed, or 1/2 Tbsp fresh dill weed

Preparation:

  1. Run the almonds and sunflower seeds through a Champion or Green juicer outfitted with the homogenizing plate. (see below if you don’t have these types of juicers**  Use very small amounts of water, in an alternating fashion with the nuts and seeds, to facilitate the homogenizing).
  2. Put the mixture into a large bowl and add the remaining ingredients.  Mix well by hand.
  3. Serve with crudites, crackers, or as a filling in tortillas and wraps.

Variations:

  1. Not Salmon; add 1/2 cup carrot pulp for color and dill weed to taste.
  2. Not Tuna Crackers; Put 3/4 cup of Not Tuna Salad on top of a nori sheet, and spread an even 1/8”layer right to the edges.  Place another nori sheet on top, press into place, and slice evenly into 12 squares.  Dehydrate at 105 degrees until crisp.

Amie Sue’s Notes:

  1. We don’t own a champion or green star juicer, so I used our Vita-mix blender.  This worked very well.  If you just own a standard blender, you can still make this but you may need to mix the nuts in smaller amounts.  Don’t  double this recipe in a blender!
  2. Kelp powder – you can find this at a health food store.  I looked at our local grocery stores and couldn’t find it.  You could use Dulse Flakes instead if you can’t find the kelp powder or if you want a stronger flavor.  We ended up using both.
  3. Crudités basically means veggie tray. Crudités are traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce. Crudités often include celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower, and asparagus spears.  I had never heard that word before school.  I figure I can’t be the only person out there who is unfamiliar with that word … am I?

Please share with me if you try making these. I would love to hear about it!

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22 thoughts on “Spicy Not Tuna Wraps

  1. Annie says:

    Tonite I made Nori Rolls using your recipe for Not Salmon, without the dill. Ohhh so good and easy. I spread it over the nori sheet pretty thin, then did strips of red pepper, cukes, carrot and avocado strips, and finally some spinach leaves. Then I rolled the roll in sesame seeds. Very tasty and filling, and I think the Not Salmon really added to the overall flavor. Thanks again for a wonderful recipe.

    • amie-sue says:

      Wow Annie! You have been busy in the kitchen. hehe I LOVE it! I absolutely love the Not Tuna / Salmon spread. You know what would make an awesome treat? Make a cracker…take a nori sheet and lay it on the counter, spread a layer of Not Tuna / Salmon on it, all the way to the edges, maybe about 1/4″ thick, place another nori sheet on top and dehydrate till dry. Also, give the Thai Nori Cracker recipe a try. They are amazing!! Let me know if you try either of these. I think you will be pleased.

  2. frances says:

    You have some of my favorite recipes. Thanks for sharing. Beautiful presentation too!

  3. I’ve moved to Canada from Australia and waiting for my dehydrator on a very slow ship. I just can’t wait to try this recipe. I’m loving your blog.

  4. shireen says:

    hi, amie-sue! i LOVE, LOVE, LOVE your blog!! i can (and do) spend hours here and alternate between laughing and drooling.

    would you please tell me where to find metal cones?

    thanks so much…

  5. Giselle says:

    Is there a substitute for psyllium powder?

  6. Chris says:

    Is there a replacement for corm in the tortilla?

    • amie-sue says:

      Chris, you could use zucchini, just remember that the flavor will be altered. You can either peel the zucchini or not, rough chop it and then shred it in your food rpcoessor. Don’t process to mush though, you might want to add a flax meal to absorb some of the released water in the zucchini. amie sue

  7. Robyn says:

    Hi Amie-Sue,

    Would you please explain the homogenizing process with the almonds in the vitamix? What do I want the final outcome to look like? Thanks!

    • amie-sue says:

      Morning Robyn,
      The outcome is creating a pate’ texture. It won’t be creamy smooth but will have small bits in it. Basically, you put some water in the craft, then the almonds and blend till it brakes down. I don’t recommend it for non-high powered blender. It can be taxing on the motor. Start with less water and add small amounts until you can get the mixture to move. you will have to stop and scrap the sides down from time to time. As I mentioned above, don’t double this recipe. It’s to much for a blender. You can use a food processor using the same basic technique. You can control how chunky or semi-smooth you want the outcome to be. If you have the tamper with your vitamix, use that to help move things around to as well. Making sure that you soak the nuts (for many reasons) will help soften them as well for this step. Does that help? amie sue

  8. Nikki Rowland says:

    Where did you get cone shape item use to make the cones shape out of the wraps. I just love the presentation. I am a big fan of your recipes. I wish I had more time to try them all. I am an always inspired finding such good things to make.

  9. rhonda says:

    hi Amy I have not tried this wrap as yet… but the not tuna pate was divine!! I added some organic pickle relish to the recipe wow tastes just like tuna!!! can you give me the recipe for the bread the tuna is on?

    • amie-sue says:

      Good afternoon Rhonda. :) I am so glad that you gave this recipe a try and enjoyed it. I am not sure that I understand your question… help. hehe In the photos I used the wrap recipe that is on there… what bread are you referring to? amie sue

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