Savory Vegetable Wraps

Prep Time: 15 minutes

Drying Temp: 125° to 135°F

Drying Time: 2 to 6 hours

Yield: 3 to 4 wraps

INGREDIENTS:

• 2^1/2 cups chopped vegetables, such as zucchini, carrot, spinach leaves, bell pepper, or tomatoes

• ^1/2 avocado, seeded and peeled

• 3 tablespoons ground flaxseed, flaxseed meal or chia seeds

• 1 to 2 teaspoons crushed dried Italian Herb Seasoning Blend or Berbere Ethiopian Spice Blend or other herbs or spices of your choice

• ^1/2 teaspoon onion or garlic powder

• ^1/2 teaspoon kosher or sea salt

• ^1/4 teaspoon ground black or red pepper flakes

• 1 to 2 tablespoons fresh lemon juice or water, as needed

PROCEDURES:

1. Combine the vegetables, avocado, flaxseed, seasoning blend, onion powder, and salt and pepper, and blend to your desired consistency by a blender, adding the lemon juice as needed. Taste and correct the seasoning with salt or pepper.

2. Spread the mixture evenly 1/8 to 3/16-inch-thick on lined drying trays. Alternatively, place a mound of batter on the liner and flatten into a round; space the wraps apart without touching.

3. About halfway through the drying time, when the wraps are firm, peel carefully from the drying trays and turn over to finish drying. Dry until evenly colored and flexible with no sticky spots, at 125° to 135°F for 2 to 6 hours.

4. Carefully peel the wraps from the liners while still warm. Cut large sheets into wrap-size portions.

STORAGE:

3 days in the refrigerator or 1 month frozen in an airtight container. Separate the wraps with parchment paper. If they dry out during storage, spritz or brush sparingly with water and let stand until flexible, about 30 minutes.