Recipe: Spiced Raw Vegan Wraps with Sweet Onion Dressing

I'm really excited to announce a new feature of this Blog with guest blogger and recipe creator, Kayleigh Walsh.  She is a talented and artistic young chef who enjoys experimenting with vegan foods and will be here sharing some of her delicious creations with you lucky readers.  Today she will be treating us to an amazing spiced raw wrap with a savory filling.  Enjoy!

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Hi everyone! My name is Kayleigh Walsh and I am a raw vegan from West Hartford, Connecticut. I am passionate about fresh fruits and vegetables that keep my body energetic and thriving. Mary has asked me to write for her blog, so I will be posting recipes and health tips regularly. I am eager to share my creative recipes and vegan advice with you all! 

This week, I am sharing my Spiced Raw Vegan Wraps with a Sweet Onion Dressing. This is one of my favorite raw dishes because it is quite reminiscent of a traditional sandwich. Its hearty combination of flavors and textures provide a satisfying burst of flavor in every bite. This is the perfect choice if you are looking for a healthy raw vegan meal that isn’t as daunting as a gigantic salad. It’s also a great alternative for anyone in search of a gluten-free or dairy-free wrap. Hope you enjoy these tasty sandwiches! 

Spiced Wrap Ingredients (makes 4 servings)

 12 Medjool dates, pitted 

 1/3 cup white chia seeds

 3 tbsp. milled flax seeds

 3 cups water

 1⁄2 tsp cinnamon

 1⁄4 tsp cumin

 1⁄2 tsp ground cayenne pepper

This wrap may seem like it would turn out super sweet due to its base of Medjool dates, but surprisingly, the spices give it more of a warming savory flavor. Mix all the ingredients in a high speed blender. Pour into the center of four parchment paper sheets or Teflex sheets that have been laid over your dehydrator trays. After pouring, tilt the dehydrator trays in circular motions until you reach the desired thickness. These wraps do not shrink much, so no need to worry about making them super thick or large. 

Dehydrate at 110°F for about eight hours. The dehydration time will vary based on the size of your wraps and the humidity of your house. The wraps are done when the centers are completely dry and won’t stick to sheet when peeled off. No flipping is necessary.  

When ready, gently peel back each wrap from the sheets. Use immediately or store in a Ziploc plastic bag, making sure to release any excess air.

Sweet Onion Dressing Ingredients

 3 tbsp. apple cider vinegar

 1/3 cup golden raisins

 1 1⁄2 cups celery (use mostly light parts near base)

 1⁄2 tbsp. Italian blend spices (I used Frontier All-Purpose Seasoning Blend)

 3 tbsp. raw hulled hemp seeds

 1⁄4 cup Vidalia onions, chopped

 2 tbsp. water

Mix all ingredients in a high speed blender. I recommend the NutriBullet for sauces and dressings like this one. Optional: Top with scallions and more dried spices. This dressing can be used inside your wraps and/or as a dipping sauce.

Next, add any toppings of your choice inside your wraps. I used kale, tomatoes, carrots, and sprouts. 

Finally, tuck one edge of your wrap over the toppings, and roll up the rest. Cut through the center at an angle. Aaaaand that’s a wrap! (Too cheesy? Lol) 

I hope you enjoy these filling wraps. They are awesome for lunch or dinner. Make sure to share this recipe with your friends and family. Have a wonderful day!

(This wrap was inspired by TannyRaw. Check out her YouTube channel at www.youtube.com/user/TANNYRAW for more delicious recipes.)