Paleo Wraps

This recipe was inspired by a product my mom purchased for me.  I could not buy them where I live so I set out to make them myself.

These wraps are a wonderful substitute for wheat wraps.  They are full of vegetables, healthy fats, and fiber and taste so much better than a wheat wrap.  And unlike most other Paleo substitutes there is no almond, coconut, or arrowroot flour.

Paleo Wraps

Ingredients:

• 2 large carrots, shredded fine
• 2 cloves of garlic, chopped
• 1 small onion or shallot, chopped
• 1/2 small red pepper, chopped
• 4 tbsp sun dried tomatoes, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup freshly ground flax seed

Directions:

1. Preheat your oven on the lowest setting, 150 – 170 degrees F.
2. Wash the carrots and shred them using a food processor.  Chop the garlic, onion, red pepper, sun-dried tomatoes, and cilantro.  Grind the flax seed in a coffee grinder, or manually with a mortar and pestle.
3. Combine everything in a food processor and process until a paste forms.
4. Line two baking sheets or drying racks with parchment paper.
5. Scoop about  a 1/2 cup pf the paste onto the parchment paper, cover with another sheet of parchment paper, and roll into a circle.  Repeat until all the paste from the food processor is used.
6. Remove the top sheets of parchment paper and place the baking sheets or cooling racks into the oven.
7. Dry the wraps in the warm oven for about an hour or two depending on the temperature of your oven.  You could use a dehydrator instead, if you have one.  Remember that these are wraps and so they should be flexible.  If you dry them too long, then you will end up with a nice tasty, crispy flatbread/cracker.
8. Store in the fridge or freezer.

Makes 4 six inch wraps.