Sun-Dried Tomato and Sesame Wraps
Add to favorites
~ raw, vegan, gluten-free, nut-free ~
These wraps turned out just gorgeous. They look cooked, don’t they? Not to worry, they were only dehydrated. We can thank the sun-dried tomatoes for their color variances and beautiful look.
This recipe can be quite versatile; you can spread the batter out thinly to make wraps, keep it more thick to make bread-like crackers or refrain from spreading it out too much and end up with a real hardy cracker. Don’t you just love having that control?! Make one batch of batter, split it up and make a little of all of them!
Ingredients:
yields 5 cups batter / 18 / 6″ wraps
- 5 plum tomatoes, chopped
- 1 cup sun-dried tomatoes, soaked in warm water for 30 minutes
- 3/4 cup ground flax seeds
- 1/4 cup raw sunflower seeds, soaked
- 1/4 cup black sesame seeds
- 2 Tbsp tamari or nama shoyu
- 1 tsp dried oregano
- 2 tsp dried basil
- 1 clove garlic
- 1/4 tsp ground black pepper
Preparation:
- In the blender puree the 5 tomatoes first.
- Combine all of the ingredients except for the sunflower and sesame seeds until it creates a thick sauce.
- Now add the seeds and blend till mixture is thick and uniform, don’t puree the seeds (don’t lose all the texture).
- To make circular wraps, pour 1/4 cup of the mixture onto a teflex dehydrator sheet and use a spatula to spread it out evenly, in a circular motion. This should spread out to create a 6″ circle.
- Dehydrate at 115 degrees (F) for 2 hours. Flip the bread onto the mesh screen and peel off the teflex sheet.
- If the teflex doesn’t come off to willingly, continue drying for about another hour. Then try again.
- After the wraps are on the mesh sheet, continue drying for about 4 hours.
- Check every once in a while, stopping the process once the desired dryness is achieved.
- If you are making crackers and the batter is thicker, allow them to dry for about 4-6 hours before you try to flip them onto the mesh sheets, again if the teflex doesn’t peel off easily, dry a bit longer. Once you can peel off the teflex sheet and they are on the mesh sheet, score them into desired sized cracker shapes and continue drying for 6-10 hours.
- Filling ideas:
- 2 large Romaine lettuce leaves
- 1 cup alfalfa sprouts (you may substitute clover sprouts if you wish)
- 1/2 ripe avocado, sliced
- 6 thin slices of cucumber
- 1/2 Roma tomato, sliced
- 6 thin slices of onion
- 1 tablespoon dressing
Tip: When spreading the batter to make your circular wrap use a spatula or
off-set spatula, use a light hand and hold it almost flat so you
can spread the batter evenly. Turn the tray as you create the circle.
If your batter is a tad sticky, it helps to dip your spatula in water.
Again, the key is to use a light hand and be gentle. Soon you get the hang of it.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan
WOW! Amazing or rawmazing!!!
Amie Sue, how long will these keep? What’s the best way to store them? I’d love to make a dehydrator full and have some on hand on a regular basis.
Alta,
Yes, you can use white instead black sesame seeds… I just liked the sprinkle of black in them. :) Gosh, I have had mine in a zippie bag in the fridge for about a month so far. I don’t know exactly what their shelf life is but I would say that is good so far. If they get to stiff, you can spritz them with water to soften them too. Have a great day, amie sue
Thanks, Amie Sue! I doubt mine would last as long as a month;-). but that is good info to know. I’m going to get these in the dehydrator asap!
Oops, one more question. can you substitute regular sesame seeds for the black sesame seeds?
Sweet Amie-Sue! A most novice question…what exactly are sun-dried tomatoes? Is that something I make ahead or is it something I buy??
Well good morning Jan :)
Sun-dried tomatoes are dried tomatoes that can be prepared several ways;
1. You can dry them yourself – I tend to do this when I have an ample supply on that hand that I can’t eat up fast enough. You can google recipes on doing this yourself but I simply slice the tomato, lay it out on the mesh sheet that comes with my dehydrator and dry them. You can season them too. This ends up being preference.
2. You can buy them pre-packaged and raw (dried at low heats) – http://www.amazon.com/ORGANIC-RAW-SUN-DRIED-TOMATOES-OZ/dp/B0019L8JMU/ref=sr_1_10?ie=UTF8&qid=1332773059&sr=8-10
3. You can find pre-packaged sun-dried tomatoes at your local grocery store in the produce section. Like these: http://www.amazon.com/California-Sun-Dry-Tomatoes-Julienne-3-Ounce/dp/nutrition-facts/B001IZICJW. They are not raw though. If you buy packaged ones, always read the ingredients. Some companies add sugars and other undesirable stuff.
4. You can find sun-dried tomatoes in oil such as these: http://www.amazon.com/Mediterranean-Organic-Sundried-Tomatoes-8-5-Ounce/dp/B001HTG5BG/ref=sr_1_3?s=grocery&ie=UTF8&qid=1332772903&sr=1-3. Again, read the ingredients list to get the purest that you can, if you go this route.
I hope this helps to give you an idea as to the product I am using. Have a great day Jan!
I gotta try these asap. I’m bombarding ya with questions tonight aren’t I? I had this site bookmarked for a minute. So Im writing down which recipes I asked questions. Anyways I have this cool lil gadget, it’s like a pancake batter holder thing, that you release the button and it forms perfect circles onto whatever medium you lay it on. Anyways I hate spreading certain recipes in my dehy, so I wanted to ask if you add water to make this very batter like, liquidy will it alter the flavor? Or will the dehydrating just take care of the excess water and the flavors will still come out after the time? Just trying to save a bit of time?
Haha Davy, you are busy tonight for sure, but I don’t mind and will help as much as I can. :) I know about the device that you are talking about. I have one too, but if it is just like mine, I have found that it takes a pretty smooth and liquidy batter in order for it to work. Personally, I wouldn’t add more water but if you feel inclined to test it out…. go for it. Besides, this is a wrap recipe and it only makes approx. 6 of them, that isn’t too many to spread out by hand. The more liquid you add, the more it will spread out, messing with the consistency. IF you do try it your way, please keep me informed… we all learn new things everyday!
My husband is allergic to sesame and we are gluten-free. What do you think the best substitution for the sesame seeds would be? Perhaps just adding more of sunflower or flax? Thanks!
Hello Holly,
I am sorry to hear that your husband is allergic to sesame seeds. You could use more sunflower seeds for sure, or you can try hemp seeds. Have a great day! amie sue
Hi amie-sue I just came across your site and it’s fantastic!! Love the photos! I just had a couple of questions if you get chance because I’m new to the raw world!
1. I can’t have flax, is there anything else I can use, perhaps psyllium?
2. I also can’t have tamari or nama shoyu! Any suggestions for a substitute?
3. Can I store a big batch of home made sundried tomatoes in a glass jar? If so, how long will they keep?
Thanks so much for your help! Your site is one of the few I’ve come across that has inspired me to un-cook!!! Bookmarked!
Louise xx
Welcome Louise… I am so glad that your found raw and found my site. :) I am here for you anytime you have questions. I may not have all the answers but I am thrilled in trying to help you along the way! So let’s get down to business and answer you questions:
Q. I can’t have flax, is there anything else I can use, perhaps psyllium?
A. You can use psyllium but I would personally use ground chia seeds. To much pysllium can make things slimy in my opinion.
Q. I also can’t have tamari or nama shoyu! Any suggestions for a substitute?
A. How about Raw Coconut Aminos or Raw Braggs Aminos? Those are all interchangeable.
Q. Can I store a big batch of home made sundried tomatoes in a glass jar? If so, how long will they keep?
A. You can store them in a jar in the fridge. For how long… good question. There are many different factors that come into play. Are they just dehydrated? Remember, the more moisture that is in an item, the more susceptible it is to bacteria, thus shortening the shelf life. I have dehydrated cherry tomatoes and kept them in my fridge for months and they were fine to use. Sorry that I can’t give a solid answer on this one.
Have a wonderful day! amie sue
What an awesome awesome recipe! Can’t wait to try this!
:)
I hope you do try them Anja, please keep me posted if you do! Have a great weekend, amie sue
Just found time to try these. In the dehydrator now…they taste great even before they went in.
My “batter” was extremely thick and it made it difficult to spread into a circle. Also, I only got about 10, so I’m assuming I made them way to think–which will be fine, but i needed them to be wraps since we can’t get GF wraps that are good here in New Zealand.
I did use 1/4 cup of the mixture as the recipe said. How thick should they be when you spread them out?
I think you’re right that we’ll get the hang of it–the first time out is always the trial batch.
Thanks for an amazingly useful and beautiful website!
Cheers from down under,
Marti
Hi Marti,
I am glad that you are making these and I hope that you enjoy them! I would say that I spread mine always to about 1/4″ thick, but it can vary. The beauty is preparing them to whatever thickness or thinness that you like or need. It does take a time or two to get a feel for it, but I have complete faith that you will concur it! :)
Hi Amie-Sue, I have been on the hunt for a corn tortilla substitute and I think this might work. I just wanted to confirm, does the recipe make 18 or 6? In reply to Davy you said, “Besides, this is a wrap recipe and it only makes approx. 6 of them, that isn’t too many to spread out by hand.” Thanks!
Hello Starlene,
It makes 6… but then again it depends on how large or small you want to make them. Please let me know if you make them and what you think. Have a great evening, amie sue
Hi, Amie-Sue. I have a jar of sun-dried tomatoes in oil. Can I use these (after draining the oil, of course), or would they be too oily for the recipe? Thanks in advance.
Good afternoon Ben
You can use them just fine, I would place them in a paper towel and squeeze out as much of the oil that you can and you should be golden. Enjoy!
Hi Amie-Sue, I made these today and wow, wow, wow:)!!! these are the best and so easy to make, Wow! Thanks again for this awesome recipe, my only problem is I needed to make more as my family LOVES these.
AWESOME Michele-Ann!! I soooo appreciate you sharing that with me. Time to get that machine going again! hehe Wake up happy and start your week off with a bang! amie sue
i’m italian, i always have dried sun tomatoes at home! i love them and i can use them in so many recipe u can’t immagine.
But these….i m gonna try!!!
That is terrific Serena, thank you for sharing. I can’t wait to hear how these turn out for you…being a sun-dried tomato expert. hehe Have a great day, amie sue
More than expert…addicted!
Your wrap are in the dryer!!! But i guess i ll make them crackers! And i taste it before the dryer and it’s sooooo gooood!!!
Hello :) aprox, how many calories are on one wrap ? =)
I don’t know Solange. I don’t count calories. You can always plug the ingredients into free programs on-line that will tell you. :) amie sue
Hi Amie-Sue
I just love your site and I can’t wait to order online at your new store! Congratulations on working your dream!
I made two batches of these the other day, I’m not patient enough to hand spatula so I used your suggestion from the Black Sesame Cauliflower crackers, the flat bottom glass cup. I used a flat bottom glass bowl that’s slightly bigger than a cereal bowl dip in water, then only need a little spatula time! I was able to whip out 16 circles in no time! Thanks for sharing your passion!
I found your site two years ago and have watched it ever since. For Christmas I finally got an Excalibur 9 tray and was able to go from watcher to doer!! Mike says that machine owns me now as it’s been going at least 3-4 days every week. Thanks for all your inspiration!!
Heather
Good afternoon Heather… well it is about time that I hear from you. hehe So happy that you left me a comment. :) I love your creativity in used the cereal bowl… perfect. I know what you mean about the dehydrator owning you. hehe I have mine going almost 7 days a week. I just love all of the wonderful aromas that omit from it. I have often been tempted to roll them right into the bedroom so I can smell them well into my dreams. hehe
Have a glorious week Heather and I do hope to hear from you more in the future. Many blessings, amie sue
Hi… Im just beginning to experiment with raw and as yet do not have a dehydrator. Is it possible to dry them out in the oven on a low temperature instead? If so how would I do this and at what temperature. These look so delicious I just don’t want to miss out. Thank you and so happy I found your site :)
Hello Sally,
I don’t bake any of my raw recipes so I don’t have experience as to how they will turn out when baked in the oven. If you are going to try it, set the temp on the lowest temp and keep a close eye on them, most likely you will need to flip them throughout the process. Do know that they won’t remain raw if they get over 118 degrees (F). I know it takes time and money to build your kitchen with all the fun tools used with raw foods. A dehydrator isn’t a must BUT I do recommend one. It will really open the door for you in being able to add more variety into your diet. If money is an issue atm, I might suggest looking on Craigslist for a used dehydrator (Excalibur is possible) I have found several through them that I bought for a couple of my friends. It’s a thought anyway.
Have a blessed weekend and do keep in touch. amie sue
Hello
Can these be made in the oven? I don’t have a dehydrator :-(
I haven’t tried it Nensi. I am guessing they can but just keep a close eye on them and you may need to flip them part way through. Good luck and let me know if you try it. Blessings, amie sue
Nevermind I just saw the answer above my question.
Making these this weekend for the following week. Thank you, Amie-Sue.
Apologies, but this is a quantity question. Does this make eighteen wraps?
No apologies needed Ben :) Yes, I was able to make 18 wraps that were 6″ in diameter. :) Have a great evening, amie sue
Thanks!
Does chia seeds give flexibility to wraps,or it is just flax seeds and psyllium ?Thanks
Hello Jelena,
Chia seeds work similar to flax seeds, so it will help with the flexibility. Have a great day and keep in touch if you try the recipe. Blessings, amie sue
:) I will. I want to make wraps with chia and buckwheat,I hope I will succeed.
Good morning Jelena… I just deleted your duplicate comment… no worries :) Keep me posted how it turns out. Have a great day, amie sue
OK, I am actually trying this recipe thisweeknd. Will alter spices for an Indian effect. I’ll report, Amie-Sue. his looks fantastic,. Thank you.
Can’t wait to hear how it goes Ben. :) Keep me posted and have a wonderful weekend, amie sue
Superb, Amie-Sue. We finally ate them. My clan were goggling their eyes–they couldn’t believe how splendid this was. I used coriander & onion powder. I also added 1 Tbs. of psyllium husk powder. As with all your recipes, this creation could take so many variations. Thank you so very much.
You have a clan of great taste. hehe Your spice combo sounds wonderful. Thank you for letting me know how they turned out. Have a great weekend, amie sue
sorry can you write me the international mesure?
Hello Marina,
I would look on line for a site that does conversions since I don’t provide international measurements on my site. Maybe this one would help: http://www.convert-me.com/en/convert/cooking/
Blessings, amie sue