The Whole Food Plant Based Cooking Show
Tomato Zucchini Wrap Updated
Calories: 130kcal
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 unsalted
- 2 tsp oregano
- 1 tsp Braggs Liquid Aminos
- 2 Tbsp psyllium husk
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°F
- Place sheets into dehydrator and bake for 4 hours
- Flip and peel off teflex sheet
- Dehydrate for another 4 hours
- Cut into 4 pieces
- Store in an airtight container in the refrigerator for up to a month.
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Nutrition
Calories: 130kcal | Carbohydrates: 11g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 203mg | Potassium: 338mg | Fiber: 5g | Sugar: 4g | Vitamin A: 229IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 2mg
