Zucchini Flax Wrap


  • 1 yellow squash
  • 2 medium zucchini
  • 1 1/2 c. ground flaxseed
  • 2 Tbsp. Italian seasoning
  • 2 c. water
  • 2 cloves garlic
  • 1/2 avocado
  • 1/4 jalapeño
  • 1/2 tsp. sea salt
  • 1 tsp. psyllium


  1. Pour a little water into a blender, then add all ingredients except psyllium.
  2. Blend until smooth, adding more water as necessary. Add psyllium and blend a little more.
  3. Spread 1 1/4 cups evenly onto the dehydrator tray. Sprinkle with powdered dulce, salt, cayenne or paprika if desired. 
  4. Heat at 110 – 115 degrees until dry enough to roll up. Spread with your favorite dressing and add a variety of shredded vegetables.
  5. Roll up burrito fashion, cut in two and serve.
Browse Cook(s): Jeff and Nancy Riedesel
Browse Theme(s): Raw Foods Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.