yields 8

2 carrots, shredded
1 onion, finely diced
1/4 cup flax, soaked
2 tbsp psyllium husks
1 avocado
1 cup sunflower sprouts
2 garlic cloves, chopped
1/4 cup garlic scapes
1 cup parsely, chopped
1 cup dill, chopped
1 cup cilantro, chopped

Set carrots, onions and herbs aside in a large bowl and blend all other ingredients together, adding water as needed to create a thick liquid. Stir everything together and spread thickly and evenly over waxed dehydrator sheets. Dehydrate at 105 F for 8 hours, until dry yet flexible. Cut into four and eat right away or store in the fridge for delicious wraps later.