Carrot Flax Wrap


These wraps are a healthy alternative to high-carb, fiber-poor, gluten rich bread. They are gluten-free, made from sprouted seeds which makes them easier to digest and absorb!  They are rich in vitamins & minerals, vegan and simply delicious. 

I was inspired to make my own about 8 years ago because stores didn’t even carry raw vegan gluten-free wraps.  Now,  they sell them but at 3-4 times the price, so these are definitely worth making at home.  You can make double or triple my recipe and freeze them too!  They are easy and quick to make, have few ingredients.  I have also included instructions for oven baking if you don’t have a dehydrator 🙂

Makes 12-14 medium-sized wraps


4 cups sprouted chia and flax seed powder (I love ) or ground flax is fine also

3 medium sized carrots, peeled and finely grated

1 medium sized red onion, grated

2 tbsp fresh flat leaf parsley, finely chopped

2 cloves garlic, minced

1/2 cup filtered water

1 tsp sea salt, some pepper or cayenne if you like

1 tbsp coconut aminos (Optional)

1 tsp each dried oregano and basil


  1. Place all ingredients in a large bowl and mix well with your hands until a “doughy” ball forms.
  2. Using a 1/3 cup measuring cup, scoop out 12-14 small dough mounds.  Put them aside as you will be working with one at a time.
  3. Take one small dough ball and place it on an oven tray lined with parchment paper or on your dehydrator sheet (if you are using your dehydrator).
  4. With a long, flat spatula, gently press dough into a 3mm thin round circle (careful not to make them too thin).  You can fit 2 wraps per sheet or maybe even squeeze in 3.
  5. Put in the oven at 300F for 30 minutes, flipping at the 15 minute mark, so they cook evenly on both sides.  Wraps should be soft not crispy or they will break when rolling them.
  6. If you are using a dehydrator, temperature should be set to 115F for 3 hours, flipping them at halfway (1.5hrs) and placing them on the grill not the sheet once flipped.
  7. Store them in the fridge for up to 10 days or in the freezer for up to 2 months.  I used parchment paper in between wraps to prevent them from sticking to each other.