These are the burrito shells adapted from Gabriel Cousens.
1/2 cup of soaked flax seeds, 1/2 of an avocado, cumin seed, mexican oregano, sea salt, black pepper all thrown into a vita-mix and pureed, poured onto a teflex sheet and dehydrated for 4 hours at 115F, flipped and go for one more hour -- the trick is to keep them flexible, not stiff.
