These vibrant Dehydrated Veggie Wraps are a super-versatile creation you’ll want to have on hand. When dried, the wraps become wafer-thin yet still pliable and perfectly bendy to allow you to stuff and roll with your favorite fillings.
Be warned – these are packed full of fibrous veggies, so overindulge at your own digestion’s peril!
Ingredients You’ll Need:
Step 1: Prepare the vegetables
Preheat your oven to 175 degrees C.
Peel and cut carrots into sticks. Toss the carrots in olive oil and salt. Place carrots on a baking tray and roast until they’re soft. Be careful not to burn them. This should take approximately 15-20 minutes.
Cut your cooked beet into small pieces. Squeeze out all the excess water from your cooked spinach.
Place the carrots, spinach, and beets in your food processor along with the onion, garlic, oregano and black pepper. Process until the mixture is as smooth as possible.
*If your food processor is not very strong you can use a hand blender as well.
Step 2: Form your wraps
Line dehydrator or oven trays with parchment paper (these can be made with either an oven or dehydrator).
Spoon out 1-2 tablespoons of the vegetable puree for smaller wraps, or 3-4 tablespoons for larger wraps.
Use a spatula to gently flatten the mixture and spread it around in a circle form until it’s no thinner than ¼ inch thick. Try to keep the edges a bit thicker than the center as they will dry out first. Continue with the puree until you have formed all your wraps.
Step 3: Dehydrate wraps
If using a dehydrator, dehydrate the wraps at a 46 degree temperature for 3 hours
If using the oven method – turn your oven to 115 degrees and place the baking trays in the oven. When using the oven method I check the progress after 20 minutes. They usually take 30-45 minutes.
The wraps are ready once the center is no longer wet and the edges peel off easily.
Step 4: Remove wraps from parchment and serve
Place a piece of parchment paper on your workbench. Working with one wrap at a time flip the wrap with its parchment paper still attached so it is facing down on the parchment on your workbench. Slowly peel the paper away making sure not to rip the wrap. If you need to peel a little from one direction and then another this is normal.
Once your wrap is free check the edges – if they feel too dry simply brush them with a little water and they will soften up. Repeat this process with the remaining wraps.
Use your wraps with your favorite sandwich fillings and enjoy the flavor explosion.
To store the wraps keep them separated from each other using the parchment paper and place in a ziplock bag. Store them in your fridge for up to 1 week or freeze for up to 3 months ( they really freeze well).
* If by chance you over dry your wraps.. Have no fear – break them into pieces and use as a cracker or chips yum!
- 1 beet (cooked)
- 800 grams carrots
- 80 grams spinach (cooked, and drained)
- 40 grams onion (chopped)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 clove garlic
- 1 tsp dried oregano
- Pinch black pepper
- Preheat your oven to 175 degrees.
- Roast peeled carrots in olive oil until soft.
- Cut your cooked beet into small pieces. Squeeze out all the excess water from your cooked spinach.
- Place the carrots, spinach, and beets in your food processor along with the onion, garlic, and oregano, and black pepper. Process until the mixture is as smooth as possible.
- Line oven or dehydrator trays with parchment paper.
- For small wraps - spoon out 1-2 tablespoons of vegetable puree onto your prepared parchment paper. For larger wraps spoon out 3-4 tablespoons.
- Use a spatula to gently flatten the mixture and spread it around in a circle form until it is no thinner than ¼ inch thick.
- Place the wraps in your dehydrator and turn the temperature to 46 degree for 3 hours
- If using the oven method turn your oven up to 115 degrees and place the baking trays in the oven. When using the oven method I check the progress after 20 minutes. They usually take 30-45 minutes.
- The wraps are ready once the center is no longer wet and the edges peel off easily. Peel off with care and enjoy!