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Blend your veggies, greens, water and sea salt until you have a smooth creamy concoction. Pour into a bit bowl.
Add flax meal and dry herbs to the bowl and mix well with a whisk. Set aside for 10-15 minutes, until it thickens.
Spread the mix onto the silicone sheets of the dehydrator (it would take 2 trays), making sure it is as even as possible.
Dehydrate for 1 hour at 115f (46C) then lower the temp to 105 (41C). Check your trays after a total of 2 hours and rotate them if needed to ensure even drying (I find that some corners and some levels of my dehydrator get ‘cooked’ faster than others).
After about 4 hours, you will need to flip your wraps. I find the best way to do that is by adding a new tray covered with a silicone sheet on top of the one with the wrap and, holding the two tightly together, flip them over, then remove the used tray, peel off the silicone sheet and return to the dehydrator.
Dehydrate until your wraps are dry, but still flexible.
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