Rating4.8/5 (from 4 ratings)4.75
1 cup flax seeds (ground)
2 tablespoons onion (chopped)
2 cloves garlic
½ jalapeno pepper
½ cup sundried tomatoes
½ cup coconut water
2 young coconuts (the meat)
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.
Mpop's ThoughtsBy mpop
This is a delicious enchilada wrap.
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