Veggie Wraps from Scraps

By Chef:  Chris Anca
Posted: November 26, 2014


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If you like to play in the kitchen odds are you have some random veggie bits, pieces, odds and ends stashed in your fridge.The ends of zucchini after running them through the spiralizer, the random carrot or celery stick, a handful or two of leftover herbs, that chunk of onion you didn’t end up using all of…you get the idea. These Wraps from Scraps are a great way to utilize the leftovers so they don’t end up in your compost bin. ENJOY!


  • 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


  1. Blend your veggies, greens, water and sea salt until you have a smooth creamy concoction. Pour into a bit bowl.
  2. Add flax meal and dry herbs to the bowl and mix well with a whisk.
  3. Set aside for 10-15 minutes, until it thickens.
  4. Spread the mix onto the silicone sheets of the dehydrator (it would take 2 trays), making sure it is as even as possible.
  5. 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).
  6. 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.