These tasty wraps make a great packed lunch for a splash of colour and flavour.

Makes 8 wraps

Ingredients

150g (3 cups) grated carrot (or carrot pulp from your juicer)
225g (1½ cups) ground flax meal
750ml (3 cups) water
2 tsp nigella (black onion) seeds
2 tbsp fresh coriander, stalks removed and leaves very finely chopped
1 tsp sea salt flakes
2 tbsp tamari

You will also need:

Food dehydrator

Method

Combine all the ingredients in a blender until very smooth.
Spread the mixture onto baking parchment or non-stick dehydrator sheets as evenly as possible.
Transfer to the dehydrator and dry at 40°C for around 4 hours. After this time, remove the paper, if using, and flip over the wrap sheets to ensure they dry evenly.
Continue dehydrating for another 2 hours or so — you want them to be dry but still flexible. They may feel crisp at the edges but these can be trimmed off.
When they have finished drying, cut the wraps into strips and store in a zip lock food bag for up to 3 days. The flexibility of these wraps will improve after 24 hours of storage.

Top Tip: If you don’t have a dehydrator, use your oven on a low heat, around 130ºC/250ºF/Gas ½

Per Serving (53g)
Calories: 68, Carbohydrates: 5g, Sugars: 0.8g, Salt: 0.32g, Fat: 4.6g Saturates: 0.4g, Protein: 2.9g

Taken from January 2019 (Issue 46) Vegan Life Magazine