Raw Spinach Wraps

These wraps are super healthy as there is a whole large package of spinach and 1/2 cup of flax for 8 wraps. I usually eat at least 2 wraps per serving. The wraps are filled with vitamin A, vitamin C, vitamin K, iron, folate (vitamin B9), potassium, fiber and Omega-3 Fatty Acids.

They are also a healthier alternative to corn or flour tortillas and contain no refined flour or sugars. The hands-on time is very minimal as everything is thrown in the blender at once.

I like mine filled with homemade hummus, avocado, lettuce and tomatoes. They are also great as a wrap for for a veggie burger.

Makes approximately 8 wraps


  •  312 g package of baby spinach
  • 1/2 cup ground flax
  • 1 apple, cored (you can leave on skin)
  • 1-2 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice (can sub lime juice)
  • pinch of salt


  1. In a food processor, blend all of the ingredients until a thick paste. I use my biggest container for my Vitamix and a damper. If you do not have the large container, only add in half of the spinach at first then process, and then add in the other half and repeat. Make sure to blend it well so no pieces of spinach are left.
  2. Spread the batter into 8 rounds onto parchment paper or teflex sheets. I dollop the mixture and then spread using an offset spatula.
  3. Dehydrate at 115F for 4 hours and flip. Dehydrate for 1-4 more hours until they are dry but still pliable. It will depend on how thin you spread the mixture.

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