What is a Flaxi-Wrap? It is a self-coined term generated from the pun of the words “flax,” “flex” and “flexible,” referring to raw wraps made from ground flaxseeds, fruit and/or vegetable, which are blended together and dried until a pliant leather consistency. Flaxseeds are the richest plant-based source of omega-3 fatty acids, and Flaxi-Wraps are a delicious and convenient way to get your intake of this essential nutrient, as well as protein. Who knows? In no time you may even start flexing muscles! They are also a gluten-free alternative to wheat-based tortillas. Read more about flaxseeds in Straits Road Kitchen Materia Medica entry.
Update May 20, 2017: I’ve updated the post to include a fourth recipe for Flaxi Wrap – Carrot Moroccan Flaxi Wrap.
Flaxi-Wraps are popular among raw foodists. They grace the menus of raw food restaurants such as London’s Nama Foods and Auckland’s The Unbakery, and have also appeared in many blogs and raw food recipe books. Today I share with you how you can easily make Flaxi-Wraps in four different ways (with banana, zucchini, coconut meat and carrot) that will revolutionise your meal prep. But first a note: a dehydrator is required for making these wraps.
Banana Cinnamon Flaxi-Wraps
First up is Banana Cinnamon Flaxi-Wraps. Sweet and warming, they are an excellent start to the day. To make it a balanced meal, pair Banana Cinnamon Flaxi-Wraps with lots of greens and sprouts, berries or fruit of your choice, and probiotic-rich cultured yogurt or lemon cashew cream. I like to use the six tastes of Ayurveda and the 80/20 principle of Body Ecology as a guide to food combining – have sweet, sour, salty, bitter, pungent as astringent in each meal, while keeping the meal 80 percent alkaline (mostly vegetables).
Instead of banana, you can also use just about any ripe seasonal fruit such as apples, pears, persimmons and papaya.
Zucchini Herbed Flaxi-Wraps
Second in line is Zucchini Herbed Flaxi-Wraps. Zucchini is a soft, moisture-rich vegetable that gels the ground flaxseed well. Use any herb of your choice, though I recommended basil, oregano or herbs de Provence. Zucchini Flaxi-Wraps are great as a light lunch, filled with a schmear of cultured vegan cheese, sauerkraut, kimchi or pesto as the main flavour, along with spinach, sprouts, juicy romaine, julienned veggies or even falafel balls for bulk.
Coconut Indian-spiced Flaxi-Wraps
Third is Coconut Spiced Flaxi-Wraps. The puree of young coconut meat has an unctuous quality that dehydrates to excellent pliable consistency. The rich taste of coconut carries through after being dried, which makes it good to use with Thai or Indian ingredients. In the picture above, the wraps are spiced with cumin and coriander, and folded into samosas filled with quinoa. Again, you can use any spice blends of choice, such as curry or garam masala.
Carrot Moroccan-spiced Flaxi-Wraps
Fourth and last of the showcase is Carrot Moroccan-spiced Flaxi-Wraps. Raw carrots can be tough to chew, so this wrap is a great way to eat carrots without stressing your jaw. The flavours are inspired by the Moroccan tagine, deconstructed and reconstructed back into a wrap form. Harissa in the wrap, peppers and tomatoes in the filling.
Spread the batter on Paraflexx sheets as thinly as possible, about 4 mm (3/16 inch) thick.
To make Flaxi-Wraps, simply blend the ingredients together in a blender or food processor, then spread the batter on Paraflexx sheets as thinly as possible, about 0.6 cm (1/2 inch) thick. Dry for 6 hours on the first side or until you can easily peel away the wrap from the sheet, flip and dry the opposite side without the sheet for another 2-4 hours. Be careful not to over-dry or it will become brittle and no longer flexible. Once dry, use a pair of kitchen shears to cut to desired shape. Arrange the wraps between parchment sheets and store in an air-tight container in the refrigerator or freezer.
If you make these, don’t forget to tag on Instagram #SRKithcen so I can see them!
- 45 g (1/2 cup) golden flax meal
- 160 g (2 medium) banana, peeled and roughly chopped
- 8 g (4 tsp) cacao powder (optional)
- 11 g (4 tsp) coconut sugar (optional)
- 1/2 tsp ground cinnamon
- 45 g (1/2 cup) golden flax meal
- 375 g (2 medium) zucchini, peeled and roughly chopped
- 8 g (1/2 tbsp) lemon juice
- 1 tbsp fresh or 1 tsp dried herbs of choice (basil, oregano, herbs de Provence)
- 45 g (1/2 cup) golden flax meal
- 160 g (1 cup) young coconut meat
- 240 g (1 cup) coconut water
- 8 g (1/2 tbsp) lemon juice
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- Pinch of sea salt, to taste
- 45 g (1/2 cup) golden flax meal
- 280 g (2 medium) carrot, peeled and roughly chopped (can try using carrot juice pulp)
- 80 g (1/2 no) red bell pepper, peeled and roughly chopped
- 32 g (4 no) cherry tomatoes, peeled and roughly chopped
- 15 g (1 tbsp) lemon juice
- 10 g (2 tbsp) ground psyllium husk (optional)
- 1/2 tbsp harissa spice blend (use Ras El Hanout for a less spicy version)
- 1/4 tsp ground cumin
- 1/8 tsp ground cayenne, to taste
- 210 ml (7/8 cup) filtered water
- Pinch of sea salt, to taste
- Choose the Flaxi-Wrap you would like to make. Blend all the ingredients in a blender or food processor until very smooth. The consistency should be that of pancake mixture. Add more water if necessary.
- Using an angled spatula, spread the batter onto Paraflexx sheets approximately 4 mm (3/16 inch) thick; each recipe should yield enough for two standard dehydrator trays. Dehydrate at 41°C (106°F) for 6 hours, or until the exposed side has set and is firm enough for you to peel away from the sheets. Flip the wrap onto a mesh tray and peel back the Paraflexx sheets. Dehydrate for a further 2 hours or until completely dry but still pliable.
- Once ready, use a pair of kitchen shears or pizza wheel to cut each sheet into 2-4 pieces, depending on how large you like your wrap. Store Flaxi-Wraps in single layers in an air-tight container with parchment paper between each layer to prevent sticking. You can refrigerate what you will be using in the next few days, and freeze the rest for up to 4 weeks.
- Be careful not to over-dry the wraps. If the wraps become too dry and start cracking around the edges, you can remedy the situation by dabbing a bit of water on the distressed areas, or trim off the edges when you cut the wraps up.
- Flaxi-Wraps are perfect on-the-go food for busy days. Simply fold the assembled wrap up in parchment paper and put in your lunch box.
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Nichole
Thank you for posting your delicious healthy recipes. I make batches of the Carrot Moroccan-Spiced Flaxi-Wraps often
and just made the Vegan Yu Sheng recently.
Your recipe for the carrot wrap was easy to find by search engine as those are handling recipes so well.
Some of your recipes look like they would be so helpful for people with Diabetes Types I and II. Maybe the search engines will begin to add additional information derived from search results, such as glycemic indexes for food context when the engine knows it is a recipe.
.Thanks again and to your health!
– Nichole
Sabrina @ Straits Road Kitchen
Hi Nichole, thank you so much for your positive feedback. I’m glad you liked the carrot wrap. I have not looked into detailing the nutritional information for my recipes. Thank you for your suggestion and I will consider it. It may help search results and accessibility to my site.
Christine
I’ve made the zucchini herb wraps and a mix of the carrot and zucchini wrap recipe and they turned out awesome! Mine took less time than stated to have a great “flexible” wrap. Thanks for sharing these recipes 😋
Sabrina @ Straits Road Kitchen
Hi Christine, thank you for sharing your feedback. I’m so glad the wraps worked for you. Once you get the hang of making raw wraps, feel free to play around with the vegetables and fruits, like mango, papaya, beetroot etc.
Sabrina