Raw Corn Tortilla Wrap (Vegan, Gluten-free)

Why I Created This Recipe

I was gifted some local organic corns the other day and those are the sweetest corns I’ve ever had! So I wanted to create a raw vegan recipe using those corns that can truly express the sweetness of the corns. My original idea was to make some raw vegan corn flakes. However, while I was checking the mixture halfway through the dehydration process and trying to flip it for further dehydration, I realized how flexible and pliable the mixture has become. Hence, I took half of the mixture out and used it in replacement of a flour tortilla for my wrap. This is how I came up with this Raw Corn Tortilla Wrap recipe.

raw corn tortilla wrap

Team Wrap All The Way

I have always been a salad gal when it comes to lunch and dinner. However, for packed lunch, I prefer making wraps as it’s quicker to eat and you don’t need a box to pack them. Most importantly, you can be super creative when it comes to what you include in the wraps. Some people prefer sandwiches but I am team wrap all the way!

raw corn tortilla wrap

Next-level Tortilla Wrap

This Raw Corn Tortilla Wrap is so good that it’s the best and the only wrap I use now when I am making a wrap. If properly made, these wraps are sturdy and won’t turn soggy easily. Moreover, unlike flour tortillas, you will find a depth of flavor in these raw corn tortilla wraps. Therefore, you will never go back to flour tortillas after tasting one of these. You will need a dehydrator for this recipe, but I can assure you that it’s definitely worth it!

raw corn tortilla wrap

Fillings Suggestions

Since this wrap itself is already very flavorful, you don’t really need a lot of seasoning or dressing to make the wrap interesting. Here are some of my favorite fillings suggestions:

Raw Corn Tortilla Wrap (Vegan, Gluten-free)

Recipe by Angie @ The Floral VeganCourse: MainCuisine: MexicanDifficulty: Easy


Prep time




  • 3 cups organic non-gmo raw corn kernels

  • 1/4 cup flaxseeds

  • 1/4 water

  • 1/2 tsp garlic powder (optional)

  • Pinch of salt and black pepper


  • In a high-speed blender, blend everything until smooth.
  • Transfer the mixture to dehydrating sheets and spread it evenly (about 1 1/4 cup of mixture per sheet)
  • Dehydrate at 40°C for approximately 5 hours, flip them over and dehydrate for 2 more hour.

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