Raw tomato, onion & flax sandwich wraps

I have gone halves with my mother in law in a ‘time share’ Dehydrator – Collaborative consumption is all the rage after all and did we really need 2 x 10 tray dehydrators? Probably not. I came up with my first ‘on a whim experiment’ recipe – Tomato, onion wraps over the weekend, given she had 8 kilos of tomatoes and quite a few onions from the garden she’d harvested. It was clearly a sign to get creative and do something with it all.

The wraps came out beautifully and here’s what you do if you have a dehydrator – You could also do what I did for a couple of years and experiment with low oven temps and a fork in the side so it’s a little open.

They looked far better once cooked I’m sure you’ll agree – My whole family was skeptical – to put it mildly pre-dehydrator… once they were done, of course everyone was lining up to try them!

The before – I know, right? Hideous! (top layer is just plain crushed garlic to make garlic salt)

The after – Filled with wild rocket / arugula, goat’s feta and avocado for a super tasty breakfast

Do you have a dehydrator? What are your favourite resources and things to make?!

I have these now sitting in an airtight glass lock container and they should last about 3 days fresh as a daisy. They’re firm and easy to wrap without breaking, but I think if the fillings were too wet and ‘rehydrated’ the wrap, you may get tearing. So, best to fill and enjoy fresh rather than use for long term lunch box wrapping – although I shall experiment there and update the post if successful.

I love the idea of these and mixing it up with some variations – zucchini onion, pumpkin and herb… Who knows?

All I know is now that I’m back in Sydney I’m missing the dehydrator already and looking forward to my ‘fortnight on’!

I hope you enjoy them!

Raw Tomato, Onion & Flax Sandwich Wraps Recipe

Cook Time8 minutes
Total Time8 minutes
Servings: 3 large wraps


  • 1 large purple onion
  • 3 pcs roma tomatoes
  • 1/2 cup flax seeds
  • 1/3 cup water
  • 1/2-1 tsp salt
  • pepper to taste or dried herbs to taste/preference (I think smoked sweet paprika would go so well in this for a mexican fajita style wrap.)


  • Spread onto 3 baking paper sheets to make 3 large wraps and place on trays
  • Dehydrate for 8 hours on 58C / 135C temp

Comments 4

  1. Last week I finally made up my mind to invest in a dehydrator. I am still in the research stage trying to decide what brand and how many trays I will need. What did you end up choosing and are you happy with it so far?

    1. Post

      Hi Mel – I didn’t want a plastic one and the excalibur 9 sheet stainless one was just too excessive. So I found a $299 one on ebay, all stainless and took a chance based on their good rating and 1000s of purchases. Works beautifully. Very happy with it. Turns itself off automatically too after the set time <3

  2. Hello, I’ve been looking at buying one also and hadn’t considered stainless steel may be better. I’ve had a look at them and they look great but one question I have is if I wanted to make fruit leather, would I need to put in baking paper or something to stop it from leaking through the tray? Or is there something else out there? Can’t wait to try these wraps!

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