Zucchini Wrap Burritos

Makes 4 Wraps

These are a great dish to serve at a gathering, to have as a light lunch or dinner! The flavour combining of these wraps is nothing short of a divine experience.

For the Wraps:

  • 5 cups of diced zucchini

  • 1 tbsp of pysllihum husk

Method for Wraps:

  1. Blend until mixture is really smooth

  2. Divide into two separate portions.

  3. Then spread with an off- set spatula on a teflex sheet.

  4. Dehydrate for 8 hours or until completely dry although not crispy, you want them to be able to roll up. So keep the dehydrator on 42 degrees c.


For filling:

-4 cups chopped lettuce

-2 cups sliced tomatoes

-1 cup julienne cucumber

-1 cup julienne red pepper

-1 cup julienne Avocado

For dressing/ sauce:

Aioli mayo: makes 2 1/2 cups

  • 1c cashews soaked

  • 2tbsp of acv

  • 1c coconut meat

  • 4 tbsp olive oil

  • 1t salt

  • 1/2 cup water

  •  3 garlic cloves


Cashew Aioli Recipe

1 cup cashews soaked

2 medjool dates

1 garlic clove

Juice from one medium sized lemon

Blend in a vitamin until smooth

Sweet Potato chips.

  • 2 medium sized sweet potatoes

  • Seasonings of your choice, I choose paprika

Method: either use a knife or use a mandolin to thinly slice the potatoes, then place them in a bowl and season before finally putting the chips onto a mesh sheet and placing in the dehydrator for 24 hours.

Tomato Sauce

Makes 2 cups – blender

  • 1 c bell Pepper soaked

  • 1/2 cup of sun-dried tomatoes

  • 1/2 c tomatoes, de seeded and diced

  • 2 tbsp of olive oil

  • 1 t garlic oil

  • 1 tbsp of tamari or shoyu

  • 2 t onion powder

  • 2 tbsp of acv

  • 1t of salt

  • A few dates for taste

Blend all of the ingredients with their soaking water