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Tomato Zucchini Wrap
Wraps are a super versatile meal when you are on a Plant Based Diet. You can load them up with just about any type of veggies and then top them with spreads or sauces before rolling them up and devouring them. This wrap allows you to get even more of your daily allotment of veggies in because they are made of veggies!
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Equipment
Ingredients
- 2 ½ cups water
- 3 cups zucchini, chopped
- 1 cup sunflower seeds
- 1 cup tomatoes, chopped
- 2 Tbsp tomato paste
- 2 tsp oregano
- 1 tsp Braggs Liquid Aminos
- 2 Tbsp psyllium husk powder
Instructions
- Add all ingredients to blender and blend until smooth
- Pour onto two dehydrator sheets lined with teflex sheets or nonstick parchment paper
- Spread mixture evenly all the way to the edges
- Set dehydrator at 120°
- Place sheets into dehydrator and bake for 4 hours
- Flip and peel off teflex sheet
- Dehydrate for another 4 hours
- Cut into 4 pieces and
- Make wraps
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Nutrition info
Calories: 130kcalCarbohydrates: 11gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 203mgPotassium: 338mgFiber: 5gSugar: 4gVitamin A: 229IUVitamin C: 12mgCalcium: 44mgIron: 2mg
2 comments
Hi Jill, I love watching your recipes. I have been vegan for a while now but I’m interested in trying to go more nutritarian. Your recipes have really been helpful. What can I use if I don’t have a dehydrator?
You can do it in the oven on low heat like 150 or as low as your oven will go. You will have to watch them carefully so they don’t dry out too much.