Mini intro
I started with this homemade tomato-cilantro wrap and added two spreads, veggies and chicken chipotle. You can be as creative as you’d like once the wraps are made.
The possibilities are endless. You can keep it Vegan and adhere to all veggies, add dairy if you eat dairy or any proteins if that strikes you fancy. The wrap is the exciting part, very low in carbs and loaded with fiber from
Honeyville’s chia seeds.
The spreads I made: One was a “Cheeze spread” made with soaked cashews and the other was a basic dairy less basil spread.
WRAP Ingredients
1 cup chia seeds
2 cups sundried tomatoes
2 teaspoons sea salt
1 teaspoon basil 
¼ cup fresh cilantro, chopped
½ teaspoon cumin, ground
1 teaspoon garlic powder
½ teaspoon chipotle powder
1 cup filtered water
WRAP Instructions

  1.  Reserve 1 cup of sundried tomatoes and cilantro.
  2.  Blend everything else in a high-powered blender until smooth.
  3. This mixture will be thick so you may have to use a spatula to scrape the sides of the blender and re-blend if necessary.
  4. Put this blended mixture into a small-medium size mixing bowl and mix in the remaining sundried tomatoes and cilantro until fully incorporated.
  5. Using two more mixing bowls of the same size, line them by placing 2 Teflex dehydrator sheets inside the bowls. Spread the Chia mixture over the sheets using a rubber spatula.
  6. Spread the contents up on the edges of the bowl to create a bowl shape with the mixture.
  7. Set your dehydrator at 105F degrees.
  8. Dehydrate the mix for 11-20 hours and check for dryness.
  9. When dry, remove tostadas from bowls and very gently peel off the Teflex sheets.
  10. Check underside of the shell. Flip to dry further if needed for 2 hrs. max.
  11. Enjoy!