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Red Pepper & Corn Tortilla Wraps (raw, vegan, gluten-free, nut-free)

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Red-Pepper-&-Corn-Tortilla-Wraps-featuredIf you are looking for a sandwich wrap that can stand up to any ingredients that you throw at it…. a wrap that is flexible and sturdy… a wrap that is full of flavor… then you landed on the right recipe.

The one ingredient that gives this wrap the Olympic gymnastic flexibility is the psyllium powder, so I don’t recommend omitting it.

Raw wraps are wonderful staple foods because you can make a batch up and store them in an airtight container for 1-2 weeks. They are ready and waiting for your hunger pain to strike.

Stuff them full of your favorite ingredients. In this photo I combined my Seafood Salad Spread, lettuce, tomatoes, onion, and ribboned avocados.  I hope you make this recipe and find many wonderful combinations to load them up with. Please let me know down below in the comment section. Many blessings, amie sue

Ingredients:

yields 8 (3/4 cup) tortillas

  • 4 cups (550 g) chopped yellow or red bell pepper
  • 2 cups (290 g) peeled & chopped zucchini
  • 3 cups (377 g) corn kernels
  • 1 1/2 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1/2 tsp Himalayan pink salt
  • 1 (160 g) avocado, peeled, seeded, and mashed
  • 3 Tbsp psyllium powder

Preparation:

  1. Place the 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.
  4. While the blender is still running, add the psyllium powder and blend well for a few seconds.
  5. Line the dehydrator tray with non-stick sheets.
  6. Using 1/2  to 3/4 cup of the mixture for each tortilla, use a small offset spatula to quickly form flat disks on the dehydrator tray lined with a nonstick sheet.
  7. Each disk should be about 6 inches in diameter, and they should not quite touch each other.
    • Spread the tortillas into round disks quickly, or the mixture will thicken and become difficult to spread.
    • Be sure to spread them evenly so they dry evenly.
  8. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 4 hours, or until you can easily remove them from the nonstick sheets.
  9. Turn the tortillas over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray. This make them flatter and easier to store.
  10. Continue dehydrating another 3 to 4 hours, until dry but still flexible.
  11. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.  Can be moistened with water to soften.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

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9 thoughts on “Red Pepper & Corn Tortilla Wraps (raw, vegan, gluten-free, nut-free)

  1. Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!

  2. Antone Dray says:

    Thank you for another fantastic blog. Where else could I get this kind of info written in such an incite full way? I have been looking for such information.

  3. suzie blair says:

    You gave me an idea. I am going to purchase some of the tortilla bowl makers and at the point you said you made cones I will mold the tortillas into the bowls and continue dehydrating.

    You are soooo good!
    Suzie

  4. Mary Anne says:

    I would like to substitute ground chia seed for the psyllium husk powder. (Psyllium doesn’t always agree with me.) How much ground chia should I use in place of psyllium, and do you think it would work out OK to do that? — THANKS!!

    • amie-sue says:

      I haven’t tested this Mary Anne, but you could try 3 Tbsp of ground chia instead. Good luck! Let me know if you try it and how it comes out. Blessings, amie sue

  5. sandrine says:

    Hi Amie
    Many thanks for all this good recipes honestly you make me improve a lot my knowledge about raw food.
    May be it is stupid to ask, however would you tell me the ingredients you used to fill up this wraps? thanks in advance

    • amie-sue says:

      Good morning Sandrine,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      We never stop learning, do we?! :) And your question isn’t stupid at all. I will admit, this is one of my first recipes (cringe at the photo hehe) so to remember exactly what I put in there… well. hehe But I do I believe it was my Three Green Salad (link below) with added corn. I hope this helps. Have a blessed weekend. amie sue

      Three Green Salad
      http://nouveauraw.com/raw-recipies/main-dishes/three-green-salad-raw-vegan-gluten-free/

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