Raw Tortilla Wraps

Place all ingredients into your blender in the order listed above EXCEPT for the psyllium husk and secure your lid.

Turn your machine onto speed 1 and then quickly up to high speed. Use your tamper effectively to push all the ingredients down to the blade.

When 4 peaks have formed or a vortex sprinkle the psyllium husk into the mixture. It is important to do this last as the psyllium husk will soak up all the moisture. Blend until smooth.

Spread the batter on dehydrator trays covered with a non-stick Teflon sheet. Make the wrap as thin or as thick as you like. You can even spread it over a whole sheet, later scoring the batter in chips.

Dry the wraps at 65 degrees Celsius for 2 hours and then flip them over and continue drying for another 2 hours.

Dry until the wrap is still moist and easy to lift up.

You can store these in the refrigerator for several weeks.

Fill with whatever ingredients you feel like!