- Hide menu

Corn Tortillas/Wraps

FavoriteLoadingAdd to favorites

Wraps are wonderful staple foods to have in the house.  They store easily in a zip-lock bag, placed in the fridge for many weeks.  If they are a little brittle or have hardened a bit too much to use them as a wrap,  just dampen them with a little bit of water.   You can use a wide variety of fresh veggies to make a healthy, tasty and satisfying meal.  I got this recipe from Elaina Love.

Ingredients:

  • 3/4 cup dry golden flax seeds ground into meal (blend dry seeds first before getting your blender wet)
  • 1 cup soaked raw almonds (2/3 cups before soaking) soaked 4-8 hours
  • 1 cup raw hemp seeds
  • 1/2 cup pine nuts or cashews
  • 2 cups fresh or frozen corn, organic!
  • 2 Tbsp raw honey, maple syrup or agave
  • 1 tsp high mineral salt
  • 1 clove garlic
  • 1/2 tsp turmeric for color
  • Optional: add 1 minced jalapeno for extra spice (I added 1/4 tsp cayenne)

Preparation:

  1. In your high-speed blender add all the ingredients along with enough water to cover the mixture.
  2. Blend until nice and smooth.
  3. Pour in a bowl and add ground flax seeds and blend until creamy.
  4. Spread the batter on dehydrator trays covered with a teflex sheet. Make the wrap as thin or as thick as you like. You can spread it out to a full sheet, later scoring the batter into chip shapes.  Or you can make tortillas.  There are many options.
  5. Dry at 105 degrees for about 4 hours. Flip the wrap and take the teflex off.
  6. Dry for another 3 hours or until bread is still very moist and is easy to lift up.
  7. Store in the refrigerator for several weeks.

Facebook Pinterest Twitter Plusone Stumbleupon

22 thoughts on “Corn Tortillas/Wraps

  1. Alta says:

    If you don’t have hemp seeds, what could be substituted? thanks for this recipes; I have been looking for some time for a good wrap recipe. Also, love your site; it’s beautiful!

    • amie-sue says:

      Hi Alta,
      Thank you so much.

      Q. If you don’t have hemp seeds, what could be substituted?
      A. There are several items you could use. Hemp seeds have a, healthy, subtle nutty taste, so you could use; pine nuts, sunflower seeds, or cashews. There may be
      other items to play around with as well, but these are the top three that come to mind.

      Let me know how it goes. Have a wonderful evening, amie sue

    • Cassie says:

      Hi Amie-Sue, Do you suppose this recipe would work if the corn was substituted with garbanzo or coconut flour…or perhaps delete the corn all together? We are trying not to eat corn. I LOVE your recipes.
      Thanks so much!
      Cassie

      • amie-sue says:

        I have no idea Cassie. I don’t have any experience with garbanzo and with coconut flour, I think it would be to much and to dry. But if you feel like experimenting, keep me posted. :) have a wonderful weekend, amie sue

  2. LePeep says:

    My second recipe on this site that I’ve used. (first was the Almond Nut Milk)… also been attempting soaking/sprouting & dehydrator drying as per your infos.

    Just finished tasting my first corn tortilla. Pretty good. The rest I am hoping will maybe get a bit more crispy for chips.

    But I must say this was the recipe that completely killed my new Month & a half old blender’s motor. Ahh well.

    Might be good to point out High speed blender really means vita mix or else use food processor.

    Will be trying out the Honey Oat bread next, as soon as the Irish Moss finishes soaking.

  3. Laura says:

    Love your site, love your recipes!
    Question: Are there any wraps or crackers that are flax seed FREE? I cannot eat flax seeds (hasimotos thyroiditis) and am looking for alternatives so that I may continue to embrace the raw food lifestyle.

    Thank you for all you share and do!

    Laura

    • amie-sue says:

      Hi Laura,

      For starters I do have a recipe that doesn’t require flax. You can find it here; http://nouveauraw.com/?p=712. Often times in most recipes you can omit the flax and use psyllium instead. They both offer the same thickening properties that keep the wraps pliable. If you have a recipe that you want to try but has flax in it, email it to me and I will convert and test the recipe for you. :) I hope that helps!

  4. Pilar says:

    Dear Amie,

    I’m on my way to try out this recipe, but there’s something I’m not sure about. Do the flaxseeds need to be soaked before blending them? I thought they did and so I soaked them. However, I’m not sure I did the right thing since I might have a hard time blending them now. I put them in the dehydrator to dry to make the blending easier. Would you tell me how should I have done, please? Thanks!

    • amie-sue says:

      Hi Pilar,

      No, you should have soaked them. To release their nutrients you ether soak them or grind them. Under the ingredient list it states: “3/4 cup dry golden flax seeds ground into meal (blend dry seeds first before getting your blender wet)” You can’t grind them after they are wet. Too slimmy. :) I understand were your thought process was! I would use those wet, soaked flax in a flax cracker recipe and start fresh with a 3/4 cup of seed ground into a meal/powder. Or I guess, if you get these to dry out and try grinding them. I haven’t done that before. Good luck and keep me posted. amie sue

  5. Pilar says:

    Thanks for your response, Amie :-)

    By what I read in posts in a few blogs I understood that they should always be soaked no matter what. Now that you clarified, I see it was a misconception. It definitely has to be much easier to work with dry grounded flaxseed as stated in the recipe, but somehow I chose to do the uneasy job –which I highly disrecommend ;-). What I did was trying to grind the soaked flaxseed, which resulted in an impossible mucus. I stopped processing them cause otherwise my Vitamix would have died, I thought. Then I put that horrible mixture out and made the blend of the rest of the ingredients. Once the ingredients were mixed, I blended in the flaxseed by small portions. It worked but I won´t repeat it since I meant a lot of work for the blender. Lesson learned, I guess… The tortillas taste great though!

    • amie-sue says:

      Good morning Pilar,
      I know it was a lot of extra work for you but many lessons are learned when we do stuff like this. Trust me, I have been there myself. As I mentioned grinding the seeds is just like soaking them, both ways release the nutrients. I use flax meal a lot. When I make flax crackers in general, I always end up adding a bit of flax meal to the soaked seeds, just to help give it structure. Anyway, thank you so much for taking the time to share your experience though. It is how we all learn! Many blessings, amie sue

  6. Lizzy says:

    Hi Amie Sue…I have been searching for tortilla chips recipe and I keep finding from the feedback that the ground flax gives a bitter aftertaste…could you explain this?…and to avoid this problem…what could we sub for the flax…chia?
    Warm regards,
    lizzy

    • amie-sue says:

      Hi Lizzy,
      I haven’t ever heard of the flax seeds causing the bitter flavor… but more so the corn. People tend to find organic, frozen corn the best to use in this cause. Corn is best when it is best eaten freshly picked during the ‘corn months’ of July and August. If you feel like flax seeds are the culprit you can use chia seeds in their place. Same measurement…exact substitute. I suspect of people are blaming the flax that perhaps their seeds have gone rancid. Make sure you buy from a good source. Keep you stock in airtight containers and store in the fridge or freezer. Also, when grinding flax seeds to make flax meal, do it as needed. Don’t grind the seeds and store. Not only will nutrients be lost as they sit, it can go rancid and spoil faster. I hope you found this helpful. amie sue

  7. Eva says:

    Hi!
    Do these tortillas turn crispy if you leave them long enough to dry?

  8. Colleen Duke says:

    Hi Amie-Sue. I am loving your recipes! I do have a question. If a recipe calls for soaked almonds, and you have already soaked and dehydrated a bunch of almonds, do you still need to soak them for the moisture? Or can you just use the dry almonds?

    • amie-sue says:

      Hello Colleen,

      I can give a 100% straight answer because sometimes it can vary due to the recipe, and the texture that is trying to be achieved. But for the most part you are ok to use already soaked and dehydrated nuts. It is great to be prepared in that way. 90% of the time, I always soak and dehydrate my nuts and seeds right when I bring them home, then when the creative bug bites, I am ready to go. :) Have a great evening, amie sue

  9. melissa says:

    hello i have a question about corn… Now dry corn is a seed why do so many use fresh corn then ground up corn? I have corn growing in my garden and I am going to make corn meal with it isnt that raw

  10. Serena says:

    Wow!!!
    I’m new in the raw world!!! But i love it!
    Everything is so easy, anche this recipe could help me in the only thing i miss….bread! But i can’t eat it, i have problems with all cereals, i think they’re not good for me at all!
    Thanks for your site!!!

    • amie-sue says:

      Good morning Serena… Welcome to the world of eating healthier, living foods! I hope that you are enjoying the journey. :)

      I have a lot of raw bread and cereal recipes on my site here… they help you with any cravings that you might be having. I know that I have leaned on them for “help” from time to time. hehe

      Blessings and let me know anytime if I can help you in the raw world of recipes. Blessings, amie sue

  11. Joanne says:

    Hi there, I am going to make some wraps and can’t figure out how you get them their uniform round shape?? When u say “score” could u explain what that means.
    many thanks, joanne

    • amie-sue says:

      Hello Joanne,

      To make the wraps, I just pour a measured amount of batter on the reflex sheet, then with an off-set spatula I gently spread it out in the shape of a circle. It takes a little practice but it will happen. :) The part were I talk about scoring is when I am talking about making crackers out of it instead of wraps. You spread the batter out in a sheet and then you can make lines where you want to the cracker to break once dry.

      I hope this helps! amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *

2 × 4 =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>