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Raw Tortilla Wraps

Makes: about 5 wraps

Serves: 2-3

Raw Tortilla Wraps



  • 1 ½ cups corn
  • 1/2 cup chia bran
  • 3 ripe cherry tomatoes
  • 2 Tbsp olive oil
  • 1 clove garlic
  • 1 tsp chili powder
  • 1/2 tsp cumin powder
  • 2 Tbsp psyllium husk
  • dash of salt


  1. Place all ingredients into your blender in the order listed above EXCEPT for the psyllium husk and secure your lid.
  2. Turn your machine onto Variable 1 and then quickly up to speed 10 and then override to High. Use your tamper really well to push all the ingredients down to the blade.
  3. When the 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.
  4. 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.
  5. Dry the wraps at 65 degrees for 2 hours and then flip them over and continue drying for another 2 hours.
  6. Dry until the wrap is still moist and easy to lift up.
  7. You can store these in the refrigerator for several weeks.
  8. Fill with whatever you feel like!


  • CLICK HERE for Dehydrating Frequently Asked Questions.



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