Raw Wraps: Greek Breakfast Wraps

Raw Wraps: Greek Breakfast Wraps
Raw Greek breakfast wraps on a black plate on a wooden background

I like to share a mix of simple, very approachable recipes for every day use, along with some higher end recipes for occasional use.

This Greek Breakfast Wrap has a few elements to it, but the flavour and final result make it so worth it.

The hardcore amongst you will want to try them all, which I wholeheartedly encourage ? But if you’re a little daunted, you can make this dish easier by substituting the wraps for your favourite store-bought wraps, or even romaine lettuce leaves to keep things light, fresh and simple.

With these warm mornings we’re having, this would be a real weekend treat with a glass of freshly squeezed orange juice.

First four stages of making a Greek raw breakfast wrap on a wooden chopping board

However you decide to give this a go, let us know what you think. I always love seeing you make these recipes when I get tagged on Instagram (@therawchef) with your creations.

Rate This Recipe
4.10 from 10 votes

Raw Greek Breakfast Wraps

A perfect breakfast or weekend brunch treat that's a delight to make and share.

Nutrition (For one serving)

Calories: 788kcalCarbohydrates: 35gProtein: 17gFat: 70gSaturated Fat: 19gSodium: 2504mgPotassium: 1005mgFiber: 20gSugar: 11gVitamin A: 1228IUVitamin C: 29mgCalcium: 236mgIron: 5mg



  • 3 cups zucchini (courgette) roughly chopped peeled
  • 3 tbsp olive oil
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 cup flax meal*

Almond Feta

  • 1 cup almonds soaked for 4+ hours
  • 1/2 cup water
  • 1/2 teaspoon probiotics
  • 2 tbsp coconut flour
  • 1/2 tsp nutritional yeast
  • 1/2 tsp salt

Coconut Bacon Bits

  • 1 cup coconut flakes
  • 1/2 tsp chipotle chilli powder
  • 1 tbsp maple syrup
  • 2 tsp cumin
  • 1/4 cup water use soaking water from sundried tomatoes
  • 2 tbsp tamari
  • 1 tsp apple cider vinegar
  • 1/2 tsp smoked paprika
  • 2 tsp mesquite or lucuma
  • 2 sundried tomatoes soaked for an hour


  • 1 tomato ripe and juicy!
  • 1 tsp olive oil
  • Pinch salt

Kalamata Olive Tapenade

  • 12 oz Kalamata olives drained & pitted
  • 1 tablespoon capers
  • 1/4 cup parsley
  • 1 tbsp lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ground black pepper


  • A selection of your favourite greens



  • Blend all wrap ingredients except flax meal in a high-speed blender until smooth.
  • Add flax meal and blend again until smooth.
  • Pour mixture on to 2 dehydrator sheets, so you have 2 portions on each sheet (4 total). Form into a total of 4 circles.
  • Dehydrate for 8 hours at 105 degrees F, or until able to peel off the sheet.
  • Once the nonstick sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.
  • * Flax meal is flax seeds that have been ground in a coffee grinder or similar, to produce a fine flour.

Almond Feta

  • Peel the almonds by boiling some water, removing it from the heat, and the putting the almonds in. Leave for a minute and then start peel the almonds. They should now just pop out of their skins.
  • Blend the almonds, water and probiotics and transfer to a nut milk bag and place in a sieve with a weight on top for 12 to 24 hours. The sieve will be on top of a pan or bowl, so that you can catch the resulting liquid.
  • After 12 to 24 hours, mix in the remaining feta ingredients in a food processor or by hand and you will end up with a crumbly type of cheese, ready for the crepe.

Coconut Bacon Bits

  • Blend all ingredients except coconut in a high-speed blender until smooth.
  • Combine with coconut flakes in a bowl and then spread on a non-stick dehydrator sheet.
  • Dehydrate at 115 degrees for 20 hours until completely dry.


  • Thinly slice the tomatoes and toss them in a little olive oil and salt.

Kalamata Olive Tapenade

  • Blend all ingredients in a food processor.


  • See images in the post for how to assemble the wraps.
Rate This Recipe
4.10 from 10 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!

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