Raw Ranch Veggie Wraps

First, thanks to all of you who have left comments and emails with words of encouragement and confirmation about my new blog. I’m super stoked to open the doors to new things on my blog. I’m also going to transfer over some of the savory recipes from Sweetly Raw and Universal Eater.

Now it’s time for a savory recipe! I’m wrap obsessed these days – actually I have been for a while. I’ve been eating wraps for lunch or dinner almost every day for the past 2 months. You might say it sounds rather monotonous but there are heaps of filling options – whatever strikes your fancy. Since I’m a creature of habit, I don’t mind the same fillings on a regular basis. When I get on a new food kick I end up eating the same thing for a while, lol (well, except for desserts ;).

You may remember me getting wrap-happy in September with these raw veggie burger wraps with caesar dipping

The wrap meal I eat daily consists of a dehydrated veggie wrap filled with lettuce, tomato, red pepper, cucumber, and meat. I spread on some kind of creamy dressing and if I have cooked broccoli, I add that too. I even added roasted brussell sprouts lately. Or a combo of all the above. I also like spiralized zucchini in it – sometimes I make a container of it to add to salads and these wraps.

The wraps are lightly adapted from Cheri Soria’s pepper ama wraps. I started make these many years ago, but somehow forgot about them for too long. Glad they’ve resurfaced in my kitchen again!

I promise these wraps are super easy and I recommend making a double batch. Fill up the dehydrator!

Veggie Wraps

6 cups chopped red bell pepper
2 cups chopped zucchini
1 cup chopped tomato
1 cup sundried tomatoes, soaked for a few hours and drained
1 avocado
1 1/2 tablespoons psyllium
1/4 teaspoon sea salt

Blend all ingredients together in a high speed blender until smooth. Use the tamper to help it blend. The mixture should be smooth and will be thick.
Evenly spread layers of mixture onto teflex sheets. Don’t spread too thin or the wrap will be brittle or so thin once it’s dehydrated that it breaks once you fill and roll it.
Dehydrate at 115F for at least 6 hours or until you can peel the wrap off the sheet. If still a little wet on the underside, place on the mesh screen a dry a little longer. Keep checking. The wrap should be pliable but not too wet.

The dip/creamy dressing brings it all to life for me – I usually spread a little of it in the wrap itself and then have a side to dip the wrap in. Reason being, if you add too much inside the wrap it can seep through the fillings and cause the wrap to break apart. No good, right??

I have two slightly different raw ranch dressings/dips for you today along with my caesar dressing. You can always find a jar of my caesar on hand in my fridge for salads and dip.

Creamy Ranch Dressing #1

This is a more herby ranch that I love. Use greater amounts of fresh herbs if you prefer, to taste. The flavors will develop more as it sits.

3/4 cup cashews
1/3-1/2 cup water (depending on how thick you like it – if you want a thicker dip, use 1/4 cup)
4 teaspoons lemon juice
2 teaspoons apple cider vingegar
1 small clove garlic
1 tablespoon olive oil
1/2 teaspoon onion powder
1/2 teaspoon sea salt
2 drops stevia
3/4 teaspoon dried dill
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon finely chopped green onion

Blend all but the dried herbs and green onion until smooth and creamy in a high speed blender.
Transfer to a bowl. Stir in the herbs/onion.

Perfect for dipping veggies!

Creamy Ranch #2

You know that I love irish moss and put it in lots of my desserts. This time I decided to add some moss gel to the ranch, but you could probably get away with adding 1-2 tablespoons olive oil instead. Of course I recommend making a batch of irish moss for this recipe, and the rest for some of my desserts at Sweetly Raw 😉 Another difference in this recipe is that I’ve used all fresh herbs and omitted the basil and oregano.

3/4 cup cashews
3 tablespoons irish moss gel
1/4 – 1/2 cup water
4 teaspoons apple cider vinegar
4 teaspoons lemon juice
1/2 teaspoon onion powder
1/2 teaspoon salt
1 small clove garlic
2 drops stevia
2 tablespoons finely chopped fresh dill
2-3 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped green onion

Blend all but the herbs until smooth and creamy. Transfer to a bowl and fold in the herbs. Let sit in the fridge for a few hours to maximize flavor.

Creamy Caesar Dressing

You’ve seen this on Sweetly Raw many times because it’s my absolute favorite. Sometimes I add fresh dill to it, or a bunch of spinach (pulsed in at the end). I personally like lots of pepper in it. Makes it very “caesar-y”.

2 medium avocados
1/2-1 cup water
1/4 cup cashews, optional (makes it more rich and creamy – I usually leave them out)
1/4 cup lemon juice, or more
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons nutritional yeast
1-2 teaspoons himalayan salt
1-2 teaspoon freshly ground black pepper
2-3 cloves garlic
1 date, pitted
Blend all ingredients until smooth, starting with lesser amounts of salt and pepper. Add enough water to achieve desired thickness.

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