Corn Wraps (raw, vegan, nut, gluten-free)
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Mexican is my favorite ethnic food! I could be ready to ingest Mexican food 24/7 if I could. A smell of a taco, the sounds of Mexican music, the sight of a Mexican restaurant … they all trigger great cravings in me. This combined with about 10 cups of corn that needed to be used up, resulted in us making corn tortillas. :) These tortillas work great for tacos, making wraps or just tearing apart and dipping in guacamole!
Yield: 12 tortillas
This recipe is brought to you from
Living Light culinary Art Institute handbook.
- 4 cups chopped yellow bell pepper (about 4 peppers)
- 3 cups corn, kernels (about 6 ears)
- 2 cups of zucchini, peeled and chopped (about 2 medium)
- 1 1/2 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 1/2 tsp Himalayan pink salt
- 1 avocado, peeled, seeded, and mashed
- 3 Tbsp psyllium powder
- Place the yellow bell pepper and zucchini in a high-speed blender, and process until smooth.
- Add the corn kernels, nutritional yeast, lemon juice, and salt, and process until smooth.
- Add the avocado and puree again. While the blender is still running, add the psyllium powder and blend well for a few seconds. 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. Spread the tortillas into round disks quickly, or the mixture will thicken and become difficult to spread.
Dehydrate at 115 degrees (F) 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 make them flatter and easier to store.
- Continue dehydrating another 3 to 4 hours, until dry but still flexible.
- 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.
Amie Sue’s Notes:
- 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.
- On the nutritional yeast we recommend the Red Star brand. It has a great flavor compared to others that we have tried.
- In the directions, it talked about being able to moisten them with water to soften, this is so true. We anciently dehydrated ours a bit longer than needed. So when we are ready to use them, I just pass them quickly under the running faucet, pat off the water and they are perfect for molding.
- 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.
- Also, we added some spice to ours, so don’t be afraid to do that if you like to “spice” things up a bit. :)
- 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.
- 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.
Please share with me if you try making these. I would love to hear about it!