Raw Spinach Wraps Recipe

Makes 4 wraps

4 cups spinach packed

2 cups water

¼ cup chia seeds

½ cup pitted and de-capped medjool dates

½ cup golden berries or raisins

1/8 tsp ancho chili powder

¼ tsp chili powder

Put all ingredients into a high-speed blender and blend until smooth. Equally divide the mixture onto 4 dehydrator trays lined with teflex or parchment paper. Do not use wax paper. Smooth each with a bent spatula into a circular shape. Each should be about ¼ inch thick. If they are thinner, they will tear when you remove them from the dehydrator sheets. Dehydrate at 110 degrees Fahrenheit for 4 to 6 hours. If the wrap feels dry to touch all over and you can peel it off it is ready. Dehydrating time will vary depending on humidity level where you are. Enjoy.

This recipe was adapted from Tanny Raw’s Spinach Flexi-wraps. I reduced the amount of fat and sweetness in the recipe and a few other minor tweaks.