perfect raw vegan sun dried tomato wrap

1. Begin by soaking your sun-dried tomatoes in about 1 c of water for about 20 minutes to an hour. Once ready to use, do not discard your tomato-soaked water as we will be using it in a minute.
2. Place sun-dried tomatoes, dates, and the tomato-soaked water (begin with about 1/2 cup) in a powerful blender preferably. You can also use a food processor but a blender will give you a smoother, paste-like consistency. However, don’t fret! If all you have is the later then go for it! 🙂
3. Once you have blended the above ingredients, you should have a nice sun dried tomato paste. Set aside.
4. Gather the rest of your ingredients (except the flax seed meal, this goes in last, or else it will be way too thick and bog down your food processor!) and process in your food processor or blender.  Once everything is processed, THEN you can add the flax seed meal. Start with 1 cup and if the mixture still seems too runny, add 1/2 cup. On the other hand, if it feels too thick, feel free to add more water. *You might have to create two separate batches in order for your food processor or blender to evenly smooth out the ingredients. No big deal. Once you have both batches fully blended bring them both into one bowl and mix them together by hand.
5. Now, once you have your blended mixture in a bowl, add the sun-dried tomato paste that we made earlier and mix it in by hand.

It is now time to create your wraps! Grab your silicone dehydrator sheets and using about 1 cup of mixture create circles that are roughly 6 inches wide ( I usually make two wraps per dehydrator sheet, you can look below at the pictures for guidance, this takes practice so be kind to yourself if you don’t get it right the first time). Make sure not to spread the batter too thin because they will get thinner as they dry. One thing to keep in mind is if your goal is to make a stuffed burrito and fold it nicely like the one pictured then you should really make much bigger wraps (about one per dehydrator sheet) so that you can fill it up nicely and not worry about it tearing or not closing up. The smaller circles are great for tacos or smaller wraps.

I always like to dehydrate most foods at 155 degrees for the 30 minutes to an hour. This helps prevent bacteria from growing in the raw food while it dehydrates overnight and prevents spoilage and sourness. But, feel free to forego this and just dehydrate evenly at 115 for 3 to 4 hours if you are very strict with raw temps. If you do heat it at 155 for the first hour, then remember to bring the heat back down to 115 for the duration of the time which will be about another 3 to 4 hours.

• Remember to flip over the wraps after about 1 to 2 hours so that it can evenly dry on the other side. If not, the bottom part will remain wet for a long time.

Like always, drying times vary depending on dehydrator type, location (humidity factor), season (winter vs summer), and thickness of the wraps (thin wraps will dehydrate really quickly vs a thicker wrap). So it is wise to keep an eye on the food, check on it often, and decide for yourself when the wrap is ready.

I don’t like to dehydrate the wraps completely because then they get really hard, they are not flexible or bendy, and crack easily. And since I like to use them for wraps and burritos, I like them to have some bend to it.

If you have left over wraps – you can wrap them in plastic wrap or insert in a air tight container and freeze them. Since they aren’t completely dry (like a cracker), I would not leave them outside in room temperature for fear of bacteria growing… You can keep them in the fridge if you plan on using them within 1 to 2 days. All you have to do is throw them back into the dehydrator for a few minutes to warm them up again (same thing goes for frozen ones).

I will be posting a yummy fall inspired burrito recipe that I made using these wraps so keep an eye out.