Raw Wraps: Greek Breakfast Wraps

Greek Breakfast Wrap

A perfect breakfast or weekend brunch treat that's a delight to make and share.

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 ๐Ÿ™‚ย  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.ย  I always love seeing you make these recipes when I get tagged on Instagram (@therawchef) with your creations.

Wraps

Greek Breakfast Wrap
  • 3 cups roughly chopped peeled courgette (zucchini)
  • 3 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup flax meal*
  1. Blend all ingredients except flax meal in a high-speed blender until smooth.
  2. Add flax meal and blend again until smooth.
  3. Pour mixture on to 2 dehydrator sheets, so you have 2 portions on each sheet (4 total). ย Form into a total of 4 circles.
  4. Dehydrate for 8 hours at 105 degrees F, or until able to peel off the sheet.
  5. Once the nonstick sheets are removed, return to the dehydrator for 30 โ€“ 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

Greek Breakfast Wrap
  • 2 cups almonds, soaked for 4+ hours
  • 1 cup water
  • 1 teaspoon probiotics
  • ยผ cup coconut flour
  • 1 teaspoon nutritional yeast
  • 1 teaspoon salt
  1. Peel the almonds by boiling some water, removing it from the heat, and the putting the almonds in.ย  Leave for a minute and then start peel the almonds.ย  They should now just pop out of their skins.
  2. 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. ย The sieve will be on top of a pan or bowl, so that you can catch the resulting liquid.
  3. After 12 to 24 hours, mix in the remaining ingredients in a food processor or by hand and you will end up with a crumbly type of cheese, ready for the crepe.

Assembly

Greek Breakfast Wraps
  • 2 cups coconut flakes
  • 1 tsp chipotle chilli powder
  • 2 tbsp maple syrup
  • 4 tsp cumin
  • 1/2 cup soaking water from the sundried tomatoes ย 
  • 1/4 cup tamari
  • 2 tsp apple cider vinegar
  • 1 tsp smoked paprika ย 
  • 1 tbsp mesquite or lucuma
  • 4 sundried tomatoes, soaked for an hour
  1. Blend all marinade ingredients in a high-speed blender until smooth.
  2. Combine with coconut flakes and spread on a non-stick dehydrator sheet.
  3. Spread onto a dehydrator sheet and dehydrate at 115 degrees for 20 hours until completely dry.

Assembly Cont.

Greek Breakfast Wraps

Tomatoes

  • 1 ripe and juicy tomato
  • Olive oil
  • Salt
  1. Thinly slice the tomatoes and toss them in a little olive oil and salt.

Kalamata Olive Tapenade

  • 340g (12 ozs) pitted Kalamata olives, drained
  • 1 tablespoon capers
  • 1/4 cup fresh parsley
  • 1/2 lemon, juiced
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper
  1. Blend all ingredients in a food processor

Greens

  • A selection of your favourite greens

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31 Comments

  1. Eleanor Walters
    Reply
    Posted

    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?

  2. Rhondy
    Reply
    Posted

    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.

    • Russell
      Reply
      Posted

      The recipe will make 2 to 3 wraps and the greens are just a growing Asian salad mix I picked up from the store.

  3. Linda Kramer
    Reply
    Posted

    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.

  4. Janet Paula
    Reply
    Posted

    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.

    • Russell
      Reply
      Posted

      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.

    • Russell
      Reply
      Posted

      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).

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