This recipe calls for the following products in the Elevated Pantry:
- 3 large red bell peppers, washed, de-seeded, and roughly chopped
- 3 cloves of garlic
- 2 teaspoons of BLack to My Roots
- juice of 1 lemon
- pink Himalayan salt to taste
- 2 tablespoons of psyllium husk
- 1 tablespoon of Dripped Out Sun-Dried Tomatoes (Optional)
Blend all ingredients except for the psyllium husks.
Once blended, add psyllium husks and blend again.
Pour half of this mixture on one dehydrator sheet on a dehydrator tray, and with a flat rubber spatula, spread the mixture. It should be a thin layer on the dehydrator sheet, but there should be no holes. Repeat this step again on another dehydrator sheet/tray. This recipe will make 2 wraps.
Dehydrate your wraps at 118 degrees for 8 hours, flipping the wraps to the other side mid-way through to ensure they are sun-cooked evenly.
Fill your burritos with whatever it is your heart desires. I like to add sprouts, tomatoes, fresh greens, avocado, and/or whatever delicious veggies are in season. I then wrap up all those ingredients in this pliable wrap, then dip with a mouth-watering sauce.. like my RICH Curry Dressing, for example! 😋 Get creative, family!