Recipe Directions
1. Mix all the above in a blender, then divide among 3 Teflon dehydrator sheets and dehydrate at 105 Fahrenheit for 6 to 7 hours, then flip directly on the dehydrator trays and continue for another 4 hours.
2. Then cut into large wraps and use the wraps to make enchiladas.
3. To assemble enchilada wraps, place sweet corn, sliced tomatoes, sundried tomatoes, olives, microgreens, alfalfa sprouts, sliced red bell pepper, sliced avocado, and cashew cheese (recipe on this site).
Once you wrap it, you can put some cashew cheese on top and fresh salsa or chopped tomatoes.
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Comments
Top voted
mpop
Jun 29, 2010
no need to soak the sundried tomatoes. I only made the recipe with young coconut meat and therefore I do not know another substitute.
youryogi
May 26, 2010
I have to get my wife to put up the picture of these. They are great and are like a tortilla and are totally great for make veggie wraps and sandwiches to go.
dewrose
Jun 19, 2010
I have been looking for this recipe for a long time and I had a question. Is the 1/2 cup of sundried tomatoes soaked before putting it in the recipe to make the wrap? Also, can I use something other than the coconut meat. Or, if I use the coconut meat, is it soft? thanks for responding, J
All
mpop
Jun 29, 2010
no need to soak the sundried tomatoes. I only made the recipe with young coconut meat and therefore I do not know another substitute.
dewrose
Jun 19, 2010
I have been looking for this recipe for a long time and I had a question. Is the 1/2 cup of sundried tomatoes soaked before putting it in the recipe to make the wrap? Also, can I use something other than the coconut meat. Or, if I use the coconut meat, is it soft? thanks for responding, J
youryogi
May 26, 2010
I have to get my wife to put up the picture of these. They are great and are like a tortilla and are totally great for make veggie wraps and sandwiches to go.
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