The Parlour’s 99.9% Raw Wraps Recipe

Food & Drink

The Parlour’s 99.9% Raw Wraps Recipe

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Prep time: 12 hours

Yield: One serving

‘Dining out’ and ‘eating healthy’ are two concepts that tend not to overlap in the same Venn diagram. But when chef-preneur Sean Holland was busy working on the menu for Vancouver’s The Parlour — a pizza joint — something had to give. Scarfing down slices of ‘za up to three times a day made him and the rest of the team really crave clean, gluten-free and raw fare, opening their eyes to what the menu was lacking. “We knew we wanted something unique and made a statement that our menu and concept was more than pizza,” Holland says. Offering something for everyone was important. Enter the 99% Raw Wraps.

The Van City transplant has recently set up shop on King West, spinning out plenty of the aforementioned pizzas on its wraparound patio as well as a number of vegan and veg items. Surprisingly, the wraps are one of their top-sellers, parceling avocado, tomato, pickled red onion, sriracha, homemade cashew pesto and more veg into neat — and rather filling — bundles.

So often, vegan wraps have a gummy, hard-to-bite shell — something that The Parlour version bypasses completely. Here, psyllium husk binds the ingredients together to create a smooth wrap with just enough give to chomp into properly. “When you are blending the recipe,” Holland says, “you really need to over-blend it to get a smooth texture.” This helps improve the overall texture of the wrap.

“The wrap itself is very tricky to make,” Holland says. The key to this recipe “a dehydrator and a lot of patience. It takes us 12 to 14 hours to make one wrap, so we really make sure we pay attention to each step and quality check along the way.” In the end, it’s deliciously worth it.


99% Raw Wrap Recipe

  • 2 raw soft wraps (see below)

In each wrap build in this sequence…

  • ¼ avocado scoop
  • 1 Romaine lettuce cup
  • 15 milliliters hummus
  • 15 milliliters dry cashew nut pesto (recipe below)
  • 2 roma tomato slices
  • 3 cucumber, cut into batons
  • 6 red peppers, julienned
  • 6 pickled red onion
  • 10 grams red cabbage
  • 5 milliliters Sriracha

Wide pinch both wraps together using a bamboo pick. Plate and then garnish with…

  • Sprouts
  • Pinch micro cilantro
  • 5 milliliters extra virgin olive oil
  • Pinch salt
  • 5 milliliters lemon juice

Raw Wrap Recipe

  • 4000 grams red peppers
  • 3000 grams chopped fresh tomatoes
  • 2000 grams peeled cucumber
  • 5 teaspoons salt
  • 5 small avocados
  • 80 grams psyllium husk
  1. Preheat oven to 135°
  2. Chop peppers in half and deseed and peel cucumbers and rough chop.
  3. Add tomatoes and salt.
  4. Using a timer, blend with emulsion mixer for 5 minutes, then stir up from the bottom, add the avocado and psyllium husk then blend for another 5 minutes until very smooth.
  5. Place in the oven and bake for 3 hours.
  6. Raise oven temperature to 180°F and bake for another 3 hours.

Cashew Nut Pesto Recipe

  • 3 cups cashews
  • 2 cups pine nuts
  • 1 bunch parsley
  • 1 bunch basil
  • 3 cloves garlic
  • ¼ cup 80/20 olive oil
  • 1 tablespoon salt
  1. Blend ingredients together until a textured consistency is reached.

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