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Breakfast Wraps

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For a unique breakfast wrap recipe that has no eggs in it, try out this no cook Breakfast Wraps recipe from Dorothy Delaney. This healthy breakfast recipe is gluten free, vegan and fit for a raw food diet. Even non-vegans will love this recipe.


For more raw food recipes, check out Dorothy's Featured Foodies profile page.

Watch this food video to see exactly how Dorothy makes her breakfast wraps:


  • 1 3/4 cup young coconut meat
  • 1 pinch Himalayan Sea Salt
  • Coconut water
  • 1 cup almonds, soaked and sprouted
  • 1/2 cup sunflower seeds, soaked and sprouted
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 cup water
  • Swiss chard
  • Guacamole (optional)
  • Cilantro, diced (optional)
  • Garlic, diced (optional)
  • Onions, diced (optional)
  • Mushrooms, diced (optional)
  • Tomatoes, diced (optional)
  • Celery, diced (optional)
  • Bell peppers, diced (optional)
  • Salsa (optional)


  1. To make the wraps, blend together the coconut meat, sea salt and coconut water until completely creamy smooth. During the blending process, slowly add just enough coconut water to reach a thick cream consistency. Pour the mixture onto a Dehydrator tray lined with a Teflex sheet. Spread as evenly as possible and about 1/4 inch thickness. Dehydrate until the wrap is dry but still pliable.
  2. To make the egg replacement filling, blend together until chunky the almonds, sunflower seeds, turmeric, salt and water. Add the water slowly while blending.
  3. Place the egg replacement mixture on your wrap, either the coconut wrap or on a Swiss chard leaf. Sprinkle with your choice of raw vegetables and spread with guacomole if desired.

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