Wraps are extremely versatile and easy to make. Enjoy this variation to my Cauliflower and Zucchini or Corn Wraps from “Let’s Eat Raw” raw vegan recipe book. All recipes are meat, wheat, dairy, processed foods and sugar-FREE.
- Personal blender and dehydrator – if you don't have a dehydrator, use a fan oven 50c and leave door ajar.
- ¼ ripe yellow or red paw paw (papaya)
- 1 whole lge red tomato
- ¼ cup sun or semi-dried tomatoes
- 1 tsp dried Italian herbs or dried spices of choice
- ¼ tsp desert or sea salt
- ¼ tsp of ground pepper
- Sliced vegetables – cucumber, spring onion, red bell pepper, avocado, seasoned cabbage etc.
- Combine ingredients in personal blender and blend until smooth. Taste test and add extra salt if required. Remember you are making a savoury wrap from what essentially are quite sweet.
- On heat-proof paper place ¾ of the mixture and using a stainless steel spatula, smooth square to around 2 cm thick. Do the same again until the mixture is used up. You can vary volume by adding more or less paw paw or tomato.
- Place the trays into your dehydrator and set to 45C for 4 hours. Turn after 2 hrs by flipping sheet face down and peeling off onto another sheet. If you are using an oven then set the temperature to as low as the light will tolerate, usually 50c, turn the fan on and open the oven door.
- Turn after 2hrs and gradually dry down until the mixture becomes a semi crisp sheet. If you over dry then it makes it difficult to roll. Ovens will dry faster so reduce drying time by half. Once they are dried, set aside ready for use.
- Blend all the ingredients in your personal blender until a thin creamy texture is achieved and season to taste.
- Place one of the dried wraps onto a flat surface and line up vegetables of choice about 8-10cm from the edge closest to you.
- With your fingers on either side simply roll the wrap and contents up.
- Slice individual portions and assemble on a nice serving plate topping off with the Asian flavoured creamy sauce.
- Garnish of coriander or parsley.
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