Raw Vegan Carrot Curry Wraps


  • Prep: 10 mins
  • Dehydrate: 6 hrs


2 cups carrot pulp (packed)

2 cups water

1 cup flax meal

1 1/4 tsp curry powder

1 tsp honey

1 tsp coconut aminos

1/4 tsp garlic powder

1/4 tsp kosher salt

1/8 tsp cayenne powder


1Add all ingredients to a high speed blender and blend until smooth.

2Pour batter evenly onto ParaFlexx lined Excalibur Dehydrator Trays. Form 8-9 inch circles that are approximately 1/4 inch thick. Leave at least 1/2 inch between the edge of the tray and wrap. Make sure the batter is spread evenly as thin spots will make your wrap too brittle.

3Dry at 115° F for approximately 4-6 hours or until the top of the wraps look dry.

4Flip the wraps onto the mesh lined Excalibur Dehydrator tray. We recommend doing the ParaFlexx Flip: Set an extra tray with mesh liner face down on top of your tray with your wrap. Hold both trays and flip them both over at once. Remove the top tray and mesh liner, and carefully peel the ParaFlexx sheet back leaving just the wrap on the new tray with the drier side face down. Repeat with other wraps.

5Dry for another 2-4 hours, checking in on the wraps every 30 mins or so. You want the wraps to be dry, but still flexible. The edges of your wrap will likely be harder & cracked slightly. These edges can be trimmed off before use, if desired.

6To soften the wraps: store the wraps overnight in an airtight bag or container before use. This will help restore some flexibility to the wraps.

7Fill with your favorite ingredients, roll them up & enjoy!