Raw Spinach Wrap
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup Spinach, fresh 3 cup, sliced Zucchini 0.5 fruit without skin and seeds Avocados, California (Haas) 0.3 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO) 1 tbsp Now Psyllium Husk Powder 0.3 tbsp Flax Seed powder (by PHILROMANO) 22 mL Lemon Juice
Blend above ingredients except psyllium husk until smooth.
Add psyllium and flax powder. Pulse through evenly.
Spread about 1.5 cups of batter onto a dehydrator drying sheet on a dehydrator tray.
Dry for about 6-8 hours at 105 degrees F, or until dry to the touch, but still flexible. DO NOT REMOVE from drying sheet until dry.
Peel wrap from flex sheet and portion.
If the wrap gets too hard, just rub with filtered water and let it sit for a few minutes to soften.
Serving Size: 2
Add psyllium and flax powder. Pulse through evenly.
Spread about 1.5 cups of batter onto a dehydrator drying sheet on a dehydrator tray.
Dry for about 6-8 hours at 105 degrees F, or until dry to the touch, but still flexible. DO NOT REMOVE from drying sheet until dry.
Peel wrap from flex sheet and portion.
If the wrap gets too hard, just rub with filtered water and let it sit for a few minutes to soften.
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 145.4
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 67.6 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 10.9 g
- Protein: 3.3 g
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