For the wrap:
50 gr. flaxseed meal,
220 ml. filtered water,
270 gr. carrot pulp,
80 gr. red bell pepper chopped,
40 gr. cherry tomatoes chopped,
1 tbsp lemon juice,
1/2 tsp harissa spice,
1/4 tsp cayenne,
1 tsp salt
For the veggie filling:
Thinly sliced purple cabbage, green collards, cucumber, avocado, parsley, red bell pepper and cultured cashew cream or vegan tzatziki sauce.
1.Blend all the ingredients in a blender or food processor until very smooth. The consistency should be fluid.
2. Spread mixture onto the parchment sheets approximately 4 mm (3/16 inch) thick using a angled spatula.
3. Dehydrate at 41°C (106°F) for 7-8 hours, or until the exposed side has set and is firm enough for you to peel away from the sheets. Flip the wrap onto a mesh tray and peel back the sheets. If you need, dehydrate for a further 1-2 hours or until completely dry but still pliable. ( You should be careful and do not to over-dry the wraps. If the wraps become too dry and start cracking around the edges)
4.Once ready, cut each sheet into 2-4 pieces using a sharp knife, depending on how large you like your wrap. Store them in single layers in an air-tight container with parchment paper between each layer to prevent sticking in the refrigerator up to 2-3 weeks.
5. To roll them, place 4-5 green collard leaves onto the carrot wraps.
6. Slice veggies very thinly according to your preference, place onto the collard leaves, spread cashew cream, sesame seeds and roll it carefully. Enjoy!