Have you ever had odd bits and pieces leftover in the fridge after a big cookout? Or just odd bits and pieces that pile up in the fridge from every day cooking? A bit of parsley, half a carrot, a celery stick, a knob of something something? Better yet, do you spiralize veggies and don’t know what to do with those odd leftover bits? These have been constant questions on my mind for a while now. I would oftentimes end up throwing whatever I could in a salad, smoothie, or in a soup if I’d happen to make any. But most often than not I would freeze them until inspiration would hit and I would find a worthy purpose. Or until I’d make veggie broth.
The other day, I had the genius idea to try and transform leftover veggies into veggie wraps. I had no idea what would come out of my attempt, but I was really really hoping they’d be awesome because I was really really craving some healthy wraps filled with goodness and topped with lots of homemade chili sauce. A perfect Friday night eat-with-your-hands meal, with a movie, family time, couch, cat, dog, popcorn and what not.
Now, I haven’t done much to make these wraps happen and they are awesome. I cannot take credit, it’s pure veggie goodness. A mere 5 minutes of preparation and a wee bit of patience until they dehydrate slowly is all you need to make them yours as well. I made these with zucchini and carrot bits that were leftover after making noodles, a bit of capsicum and green onion, but I reckon any veggie medley would do the trick as long as you stick to the proportions in the recipe.
A little bit of a side note. I got the idea to make healthy wraps because that day husband came home with wholemeal wraps that he hoped would please my picky, healthy inner foodie. Alas, while the front label stated ‘healthy wholemeal barley wraps’, the back label read horrific ingredients and lots of numbers, more than 10! Being in a hurry at the markets, he did not read all the fine prints on the back label, it happens. To me too. We live in a world so full of so many deceiving products, it’s hard to know at times what’s good for us anymore. And as I always say, when in doubt, just do it yourself. It’s too easy! And cheap.
Veggie wraps from scraps
- 3 cups veggie leftovers, odds bits and scraps (I used mostly zucchini and carrots bits)
- 1 cup greens (or leftover odd bits of greens – I used spinach and parsley)
- 2 cups water
- 1 cup flax meal
- 1 tsp sea salt
- 2 TBSP dry herbs
- Blend your veggies, greens, water and sea salt until you have a smooth creamy concoction. Pour into a bit bowl.
- Add flax meal and dry herbs to the bowl and mix well with a whisk. Set aside for 10-15 minutes, until it thickens.
- Spread the mix onto the silicone sheets of the dehydrator (it would take 2 trays), making sure it is as even as possible.
- Dehydrate for 1 hour at 115f (46C) then lower the temp to 105 (41C). Check your trays after a total of 2 hours and rotate them if needed to ensure even drying (I find that some corners and some levels of my dehydrator get ‘cooked’ faster than others).
- After about 4 hours, you will need to flip your wraps. I find the best way to do that is by adding a new tray covered with a silicone sheet on top of the one with the wrap and, holding the two tightly together, flip them over, then remove the used tray, peel off the silicone sheet and return to the dehydrator.
- Dehydrate until your wraps are dry, but still flexible.