½ cup sunflower seed, soaked 2 hours in lemon water, strain, rinse, and strain
1 ½ cup water
1 medium zucchini, peeled and chopped
1/8 tsp. Vit. C powder or a little lemon juice
1/4 cup minced fresh herbs OR 2 tsp. dry herbs (i.e. basil, dill, parsley, oregano)
1 Tablespoon onion powder
1 Tablespoon olive oil
1 Tablespoon nutritional yeast
½ teaspoon Cumin
½ teaspoon sea salt
½ teaspoon lecithin
½ teaspoon Garlic powder
1 small avocado, peeled and pitted
1 cup chopped celery
½ cup flax seeds soaked in 1 ½ cup water a pureed to gel
1 cup sprouted garbanzo beans
4 oz. Fresh garden greens (i.e. spinach, kale, collards, etc.)

Place seeds, water and zucchini into Vita-Mix, puree smooth. Add to puree the Vit. C, fresh or dried herbs, onion powder, olive oil, nutritional yeast, cumin, salt, lecithin, garlic powder, and avocado. Puree till smooth. Add to puree the celery, flax gel, garbanzo bean sprouts, and fresh garden greens. Puree till smooth. You want a very smooth batter. If the batter gets too thick, add a little water. Use the plunger to push ingredients down into the blades.

Using 1/3 cup measuring cup, scoop the batter in four founds onto four teflex sheets. Tap the dehydrator try gently on counter to flatten out batter until it is 6 ½ inches in diameter. Dry at 110 degrees for 6 hours or 95 degrees for 12 hours. Wraps are ready to flip when they are dry, not crisp, on top, yet still moist underneath. They should readily peel off of teflex. If they stick, dry a little longer. Flip wraps onto screen, peel of teflex sheet and dry 2-4 more hours until they are no longer tacky and hand can smoothly go over surface. Do not dry hard if you want a flexible wrap.

IMPORTANT, after wraps are done drying, let them cool to room temperature for 30 minutes to 1 hour. Then, stack them in an airtight container. Keep in fridge. After 12 hours the moisture will distribute and the hard edges will soften. The wrap should be soft and flexible enough to fill and then fold in half or roll like a tortilla and not crack or break.
These are good filled with guacamole, diced tomatoes, nut sour cream, salsa, onions, lettuce, raw enchilada sauce for enchiladas or raw refried bean dip for burritos. Or maybe even a mock tuna salad or something if not in the mood for Mexican.
Makes 16 wraps.
~Irene Hauver