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.


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.


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


  • 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


  • A selection of your favourite greens



Click Here to Download the Recipe PDF

Just click here and enter your name & email

Want to know when we publish a new recipe?

Enter your name and email to get an email every time we publish a new recipes.

...PLUS, I'll send you my 10 Most Popular Recipes as an eBook, totally free.


  1. Eleanor Walters

    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


    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

      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

    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

    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

      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

      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).

Leave a Reply

Your email address will not be published. Required fields are marked *

Want to incorporate raw food into
everyday living?

Check out my online Raw Food Academy Courses below

Weekday Raw

Raw Chef at Home

Raw Desserts at Home

Raw Chocolate

Raw Fermentation

Raw Food Styling