Salsa Wraps

From The Raw Food Revolution by Cherie Soria, p. 127

5 C seeded and coarsely chopped ripe tomatoes
3 C coarsely chopped red bell peppers
2 C coarsely chopped yellow squash
2 red jalapeno chilies, seeded
1 T coarsely chopped red onion
2 t onion powder
1 t crushed garlic
1/2 t salt
1 ripe avocado, coarsely cut into chunks
3 T psyllium powder
1/4 C chopped fresh cilantro leaves, packed (optional)

Combine the tomatoes, bell peppers, yellow squash, chilies, and red onion in a blender until smooth.  Add the onion powder, garlic, and salt and process until well combined.  With the blender running, add the avocado, then the psyllium powder, and process for a few seconds longer.

Pulse in the optional cilantro.  Do not fully process it, small pieces should remain visible.

Using 1/2 C of the mixture for each wrap, use a small metal spatula or flat rubber spatula to quickly form 4 flat disks on a dehydrator try lined with a nonstick sheet.  Each disk should be about 7 inches in diameter, with a little space between each one.  Work quickly or the mixture will thicken and become difficult to spread.  Continue in this fashion until all of the mixture is used.

Dehydrate at 105 degrees for about 4 hours, or until the wraps can be easily removed from the nonstick sheets.