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.
To make the almond feta, I can only get probiotic capsules! How many do I need to use to be the equivalent of 1 tsp please?
It’s usually about 6, but you can empty out 4 to 6 and see what that measures out as.
thank you, its expectacular!
Glad you like the look of it, Ana 🙂
This is so yummy, thank you Russell. Can I make more and freeze it for winter days?
You could freeze the individual elements like the wraps and cheese, and then assemble them fresh once defrosted.
Thank you Russell, it is a pity, I could not post my images here, what I have created.
Russell,
You continue to amaze! This creation radiates health and nutrition.
I would like to make this as a brunch meal for a holy day celebration.
May I ask how many wraps will the recipe make and what are the greens you use in the photo?
Thanks you.
The recipe will make 2 to 3 wraps and the greens are just a growing Asian salad mix I picked up from the store.
Wow looks fabulous, can not wait to make and off course consume
Glad you like it, Carol 🙂
Absolutelly Fabulous
Thanks for stopping by, Julia 🙂
Young collard greens would make a good wrap for this also. As usual Russell, you have a wonderful and creative offering for us to try! Thank you.
Hey Linda, they would! 🙂
Your récipes are worth it!
Thanks for stopping by, Larissa 🙂
I plan on making these wraps on Sunday. But, I think you left something out. When you say 3 cups peeled courgette (zucchini), do you mean grated or diced or chopped or whatever? As my dehydrator has only low and high which one do you suggest I use to mimic 105 degrees. Thank you.
Just a rough chop.
I have no idea what temperature low and high is on your dehydrator, so I couldn’t say. I’d suggest checking with the manufacturer to see what temperatures those settings are.
Should the almonds be soaked first?
Yes, 4+ hours is good 🙂
OK, who’s going to buy me a dehydrator and food processor so I can make this? LOL
That’s for the people in your life to answer, Cassi 😉
Looks amazing, but how do you peel raw almonds?
Hey Gail, I drop them in boiled water for about a minute (not water that is currently boiling, but that has been taken off the heat).
Looks amazing! I’d love to try this! Thank you.
Great! Thanks for stopping by! 🙂
I can’t wait to try this! I will post my picture on Instagram @welldoneraw
Nice!! 🙂
OMG this looks like the tastiest thing I’ve seen online for a while!!!!
Hey Tanya, thanks!! It’s a good one.