INGREDIENTS | SERVES 4
- 2 cups young coconut meat
- ¼ cup red bell pepper, chopped
- 1 tablespoon beet juice
- ¼ teaspoon salt
- ½ cup Mexican Pâté
- 1 cup Simple Salsa
- ½ cup iceberg lettuce, shredded
Prepare the burrito wraps the day before or the morning of, blending together the young coconut meat, red bell pepper, beet juice, and ¼ teaspoon salt.
Spread the burrito wrap mixture onto dehydrator trays with nonstick sheets. Dehydrate at 115°F for 4 hours.
Cut the burrito wraps into round tortilla shell shapes and lay flat on a dish.
Place 2–4 tablespoons of the Mexican pâté onto each wrap. Place a heaping spoonful of salsa onto each wrap. Top with iceberg lettuce.
Lightly moisten one edge of the wrap and roll up the burrito.
Calories: 67 | Fat: 3 g | Protein: 2 g | Sodium: 460 mg | Fiber: 2 g
The dehydrated coconut meat mixture makes a soft and pliable tortilla wrap. You can add different colors of juice to change the colors of the wraps. Spinach juice will make green wraps, golden beet juice or turmeric will give them a golden color, and carrot juice will make them orange.