Recipe from The Raw Kitchen by Olivia Scott

INGREDIENTS

WRAP
3 large red onions
3⁄4 cup (120g/4.2oz) flaxmeal
3⁄4 cup (105g/3.9oz) sunflower seeds 1⁄4 cup (63ml) tamari
1⁄3 cup (83ml) olive oil
3 Tbsp maple syrup
1⁄2 tsp Himalayan sea salt
1⁄2 tsp freshly ground black pepper

FILLING
1 cup (150g/5.2oz) mung bean sprouts
1 cup (150g/5.2oz) grated carrot 1⁄2 cup (50g/1.8oz) shredded red cabbage
flesh of 1⁄2 avocado
1⁄2 cup (75g/2.6oz) Black Olive Tapenade (see page 124)
3 Tbsp Aioli (see page 235)

GARNISH coriander leaves

METHOD

To make the wrap, peel and finely slice onions, then place in food processor. Add the rest of the wrap ingredients and process on low
for 2 minutes, scraping the sides of the bowl down occasionally with a spatula. Spread mixture, about 2mm deep, onto two lined dehydrator trays. Dehydrate for 3 hours. Flip onto the other side and return to the dehydrator for another 3 hours.

Use immediately or store in an airight container for up to 3 days. Do not refrigerate as it will go hard.

To make the filling, arrange sprouts, carrot, cabbage and avocado in the centre of the wraps. Spread filling to the edges of the wraps. Place the Black Olive Tapenade on top, and drizzle with Aioli. Wrap the onion wrap around, sushi-style, and cut in half. Sometimes I use a piece of string to tie around the wrap to hold in place. Garnish with coriander.

Serves 2