Raw Food Wraps

Sometimes we all just want a good wrap. Now, when you’re on the raw food diet, this could get a bit difficult, but with these raw food wraps recipes, you’ll be enjoying a crunchy lettuce wrap in no time!

Raw Food Burrito

You’ll Need:

  • 2 avocados
  • 3 tomatoes, diced
  • ½ jalapeno pepper, diced
  • 2 tablespoons yellow onion, diced
  • 3 cloves fresh garlic, minced
  • ¼ cup fresh cilantro, chopped
  • ¾ cup corn
  • 2 teaspoon fresh lime juice
  • 6-8 large lettuce leaves

How to Prepare:

  1. Mash the avocado in a medium-sized bowl.
  2. Add the other ingredients except for the lettuce leaves.
  3. Spread 2-3 tablespoons of mixture on lettuce leaves and wrap.

Sundried Tomato Carrot Flax Wraps

You’ll Need:

  • ½ a yellow onion
  • 4 large carrots
  • 1 cup sundried tomatoes
  • 3 garlic cloves
  • 1 cup fresh parsley
  • 1 lemon, juiced
  • 1 teaspoon sea salt
  • 1 ½ cup ground flax

How to Prepare:

  1. Combine all ingredients except for the flax into a food processor until it’s a fine meal. Pour the mixture into a large mixing bowl and stir in the ground flax until well combined.
  2. Spread equal amounts of the mixture into thin round wrap shapes on the non-stick dehydrator sheets.
  3. Dehydrate at 105 degrees Fahrenheit for 2 hours, then remove the non-stick sheets and dehydrate on the mesh sheets for 1 hour.
  4. The wraps can be stored between sheets of parchment in an air-tight container in the fridge for up to 14 days.

Raw Zucchini Wraps and Kale Pesto

You’ll Need:

  • 2 zucchini, thinly sliced lengthwise
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • Handful of baby carrots cut into quarters
  • Sprouts of choice
  • Cilantro
  • Salt and pepper to taste
  • Toothpicks
  • 2 cups kale
  • 2 tablespoons almonds
  • 3 tablespoons olive oil
  • Salt to taste

Preparation:

  1. For the kale pesto, place kale, almonds, olive oil, and a bit of salt to taste in food processor and process until desired consistency.
  2. Lay zucchini flat on a hard surface, layer with pesto, place sprouts, and 1 of each veggie in a mound on one end. Roll into a wrap and stick a toothpick in the center. Top with salt and cracked pepper and fresh cilantro.

Raw Vegan Collard Wraps

You’ll Need:

  • 4 large collard leaves
  • 1 red bell pepper
  • 1 avocado
  • 2-3 ounces alfalfa sprouts
  • ½ lime
  • 1 cup pecans
  • ½ teaspoon minced garlic
  • ½ teaspoon grated ginger
  • 1 teaspoon olive oil

Preparation:

  1. Wash collard leaves, cut off the white stem at the bottom, and place the leaves in a bath of warm water with some lemon juice for about 10 minutes. Dry the leaves off with a paper towel and thinly slice down the central root.
  2. Slice avocado and red pepper.
  3. Combine pecans, garlic, ginger, and olive oil, and pulse until combined into a clumpy mixture.
  4. Place collard leaf flat and layer nut mix, red pepper slices, avocado slices, and a drizzle of lime juice and alfalfa sprouts. Fold in half and wrap up the sides.

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