1 sweet onion
1 yellow bell pepper,
1 garlic clove,
1 cup pineapple chunks
1/4 – 1/2 cup water
1 tbsp flax meal
1 tbsp physillum husk powder.
Set the flax and husk powder aside.
Dice the remaining ingredients, add to a high powered blender and process until smooth.
Add flax meal and psyllium husk powder and pulse briefly 3-5 times to incorporate.
Spread batter evenly on a 14×14” silicone tray and dehydrate @ 115 degrees for about 12+ hours or until no wet or soft spots remain when pressed.
The recipe can easily be doubled to make two wraps. I made one because I’m experimenting with flavor combinations.
Can sub 1 large peeled apple for the pineapple.
Do not flip the wrap during the hydration process.