making dehydrated wraps

I’ve eaten a wrap that was as soft as a tortilla. Does anyone know how a blend that can be dehydrated so that it’s not crisp, but pliable?


  • I think it would be about the moi content and the actual time you dehydrate. I took some crackers out when they were still pliable and formed them into a taco shell and then dehydrated until crunchy.

  • Also the dehydrating temperature. I notice that recipes like these are made at lower temperatures (about 95F). I’ve tried it with my fruit rollups… at about 100F. They were more pliable… but not quite. Next tim, I will try it at 95F.

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