- 6 cups chopped red bell pepper
- 2 cups chopped zucchini
- 1 cup chopped tomato
- 1 cup sundried tomatoes, soaked for a few hours and drained
- 1 avocado
- 1/4 teaspoon sea salt
Blend all ingredients together in a high speed blender until smooth. Use the tamper to help it blend. The mixture should be smooth and will be thick.
Evenly spread layers of mixture onto teflex sheets. Don’t spread too thin or the wrap will be brittle or so thin once it’s dehydrated that it breaks once you fill and roll it.
Dehydrate at 115F for at least 6 hours or until you can peel the wrap off the sheet. If still a little wet on the underside, place on the mesh screen a dry a little longer. Keep checking. The wrap should be pliable but not too wet.