Introduction

This Raw Guacamole Burrito wrapped in a zucchini and flaxseed tortilla is a fresh, vibrant take on a classic favorite. Perfectly vegan and gluten-free, it combines creamy guacamole with a crisp, healthy wrap for a light yet satisfying meal. You’ll be amazed that this flavorful wrap is completely raw!

The image shows several cut pieces of fresh veggie wraps stacked on a white plate. Each wrap has a dark, textured outer layer made from a leafy green or herb base. Inside, there are layers of bright orange shredded carrots, green lettuce leaves, sliced green cucumber, red tomato pieces, and finely chopped light purple onions, all tightly rolled together. The white plate sits on a white marbled surface with a soft, out-of-focus background. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Prepare the wrap by combining the grated apple, ground flaxseeds, and thinly sliced zucchinis in a bowl. Mix thoroughly to create a sticky dough-like consistency that can hold together when pressed.

Step 2: Lay the zucchini mixture between two sheets of parchment paper and gently press or roll it out to form thin, flexible tortillas. Place them in the dehydrator or a very low oven for about 1-2 hours until they are pliable but not completely dried.

Step 3: While the wraps set, make the guacamole. In a separate bowl, mash the avocados and mix in the diced tomato, red onion, jalapeño, lime juice, salt, pepper, and cilantro if using. Adjust seasoning to taste.

Step 4: Carefully peel your zucchini wraps off the parchment. Spread a generous amount of guacamole over each wrap, then roll them up tightly to form burritos.

Step 5: Serve immediately for the best texture and freshness. Enjoy your raw, nourishing guacamole burrito!

Tips & Variations

For firmer wraps, allow the zucchini tortillas to dehydrate slightly longer, but avoid making them brittle.

Add finely chopped bell peppers or shredded carrots to the guacamole for extra crunch and color.

Substitute lime juice with lemon juice if preferred for a different citrus note.

If flaxseeds are unavailable, chia seeds can be used as a binding alternative in the wrap mixture.

Storage

Store assembled burritos in an airtight container in the refrigerator and consume within 1-2 days for optimal freshness. The wraps can become soggy over time. You may store guacamole separately to keep it from browning and assemble burritos just before eating. No reheating is needed as this is a raw dish.

FAQs

Can I use a food processor to make the wraps?

Yes, a food processor can help finely chop and combine the zucchini, apple, and flaxseed mixture evenly, making it easier to form tortillas.

What if I don’t have a dehydrator?

If you don’t have a dehydrator, you can use a low oven set at the lowest temperature, keeping the door slightly open to allow moisture to escape. Check frequently to ensure the wraps don’t over-dry.