Raw Wraps: Greek Breakfast Wraps
I like to share a mix of simple, very approachable recipes for every day use, along with some higher end recipes for occasional use.
This Greek Breakfast Wrap has a few elements to it, but the flavour and final result make it so worth it.
The hardcore amongst you will want to try them all, which I wholeheartedly encourage ? But if you’re a little daunted, you can make this dish easier by substituting the wraps for your favourite store-bought wraps, or even romaine lettuce leaves to keep things light, fresh and simple.
With these warm mornings we’re having, this would be a real weekend treat with a glass of freshly squeezed orange juice.
However you decide to give this a go, let us know what you think. I always love seeing you make these recipes when I get tagged on Instagram (@therawchef) with your creations.
Raw Greek Breakfast Wraps
Nutrition (For one serving)
Ingredients
Wraps
- 3 cups zucchini (courgette) roughly chopped peeled
- 3 tbsp olive oil
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/2 cup flax meal*
Almond Feta
- 1 cup almonds soaked for 4+ hours
- 1/2 cup water
- 1/2 teaspoon probiotics
- 2 tbsp coconut flour
- 1/2 tsp nutritional yeast
- 1/2 tsp salt
Coconut Bacon Bits
- 1 cup coconut flakes
- 1/2 tsp chipotle chilli powder
- 1 tbsp maple syrup
- 2 tsp cumin
- 1/4 cup water use soaking water from sundried tomatoes
- 2 tbsp tamari
- 1 tsp apple cider vinegar
- 1/2 tsp smoked paprika
- 2 tsp mesquite or lucuma
- 2 sundried tomatoes soaked for an hour
Tomatoes
- 1 tomato ripe and juicy!
- 1 tsp olive oil
- Pinch salt
Kalamata Olive Tapenade
- 12 oz Kalamata olives drained & pitted
- 1 tablespoon capers
- 1/4 cup parsley
- 1 tbsp lemon juice
- 1 tablespoon extra-virgin olive oil
- ground black pepper
Assembly
- A selection of your favourite greens
Instructions
Wraps
- Blend all wrap ingredients except flax meal in a high-speed blender until smooth.
- Add flax meal and blend again until smooth.
- Pour mixture on to 2 dehydrator sheets, so you have 2 portions on each sheet (4 total). Form into a total of 4 circles.
- Dehydrate for 8 hours at 105 degrees F, or until able to peel off the sheet.
- Once the nonstick sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.
- * Flax meal is flax seeds that have been ground in a coffee grinder or similar, to produce a fine flour.
Almond Feta
- Peel the almonds by boiling some water, removing it from the heat, and the putting the almonds in. Leave for a minute and then start peel the almonds. They should now just pop out of their skins.
- Blend the almonds, water and probiotics and transfer to a nut milk bag and place in a sieve with a weight on top for 12 to 24 hours. The sieve will be on top of a pan or bowl, so that you can catch the resulting liquid.
- After 12 to 24 hours, mix in the remaining feta ingredients in a food processor or by hand and you will end up with a crumbly type of cheese, ready for the crepe.
Coconut Bacon Bits
- Blend all ingredients except coconut in a high-speed blender until smooth.
- Combine with coconut flakes in a bowl and then spread on a non-stick dehydrator sheet.
- Dehydrate at 115 degrees for 20 hours until completely dry.
Tomatoes
- Thinly slice the tomatoes and toss them in a little olive oil and salt.
Kalamata Olive Tapenade
- Blend all ingredients in a food processor.
Assembly
- See images in the post for how to assemble the wraps.