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:
- Preheat your oven on the lowest setting, 150 – 170 degrees F.
- 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.
- Combine everything in a food processor and process until a paste forms.
- Line two baking sheets or drying racks with parchment paper.
- 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.
- Remove the top sheets of parchment paper and place the baking sheets or cooling racks into the oven.
- 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.
- Store in the fridge or freezer.
Makes 4 six inch wraps.
