Raw Guacamole Burrito in Zucchini & Flaxseed Wrap Recipe
This Raw Guacamole Burrito in Zucchini & Flaxseed Wrap is a delicious, vegan, and gluten-free wrap that combines vibrant raw Mexican flavors with wholesome, nutrient-dense ingredients. Featuring a creamy guacamole filling wrapped in a unique, fresh zucchini, apple, and flaxseed crust, this burrito offers a refreshing, healthy alternative to traditional wraps. Perfect for those who value raw, unprocessed, and plant-based meals, it’s an ideal choice for a quick lunch or light dinner packed with flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 4 to 6 hours (dehydrating time)
- Total Time: 4 hours 20 minutes to 6 hours 20 minutes
- Yield: 2 large wraps (serves 2) 1x
- Category: Lunch
- Method: Raw (Dehydrating)
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Zucchini & Flaxseed Wrap
- 2 medium zucchinis, grated
- 1 small apple, grated (preferably a crisp variety)
- 3 tablespoons ground flaxseed
- 1/4 teaspoon sea salt
- 1 tablespoon lime juice
Raw Guacamole Filling
- 2 ripe avocados
- 1 small tomato, diced
- 1/4 cup finely chopped red onion
- 1 small jalapeño, seeded and chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Prepare the zucchini and apple mixture: Grate the zucchinis and apple finely. Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to ensure the wrap will hold together well.
- Mix the wrap batter: In a medium bowl, combine the grated zucchini and apple with the ground flaxseed, sea salt, and lime juice. Mix thoroughly until the mixture is sticky and holds together when pressed. The flaxseed acts as a binder.
- Form the wraps: Place a portion of the mixture onto a sheet of parchment paper or a dehydrator tray lined with parchment. Using damp hands, press the mixture evenly and thinly into a circular shape about 6-8 inches in diameter. Repeat for remaining batter.
- Dry the wraps: If using a dehydrator, dry the wraps at 115°F (46°C) for 4-6 hours or until they are pliable but no longer wet. If you don’t have a dehydrator, place them in the oven at the lowest possible temperature with the door slightly ajar to allow moisture to escape, checking frequently to prevent drying out completely.
- Prepare the guacamole: In a bowl, scoop out the avocado flesh. Add diced tomato, red onion, jalapeño (if using), cilantro, minced garlic, lime juice, salt, and pepper. Mash and mix until creamy but still chunky according to preference.
- Assemble the burrito: Lay a zucchini wrap on a clean surface. Spread a generous amount of guacamole mixture evenly over the wrap. Optionally, add extra raw veggies such as sprouts or shredded lettuce. Carefully roll the wrap tightly into a burrito shape.
- Serve: Slice the burrito in half if desired and enjoy immediately for best flavor and texture.
Notes
- The wraps are best consumed fresh but can be stored wrapped in parchment and plastic wrap in the fridge for up to 2 days.
- To make the wraps nori-style, add a sprinkle of ground cumin or chili powder to the batter for extra flavor.
- Adjust the thickness of the wrap by pressing thinner for a crisper texture or thicker for softer and more pliable wraps.
- This recipe is naturally vegan, gluten-free, and raw, making it an excellent option for clean eating and those with dietary restrictions.
Keywords: raw guacamole burrito, zucchini wrap, flaxseed tortilla, raw Mexican recipe, vegan wrap, gluten-free burrito, healthy raw meal
