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Not all wraps
are created equal.

One is refined flour, baked and preserved. The other is ten organic vegetables, dehydrated raw. Here's the honest side-by-side.

Conventional wrap
Wrap It Up Raw vegetable wrap, flecked with real carrot, tomato and herbs
Wrap It Up Raw
Conventional wrap
Wrap It Up Raw

What it's made of

Flour

Refined wheat or rice flour, water, oil

The vegetable content of a plain tortilla: zero.

Vegetables

Organic carrots & flax are the base

You're eating a serving of vegetables, shaped like a wrap.

Fibre per wrap

1–2g
Typical flour tortilla

Refined flour loses its fibre in processing.

7–12g
Small wrap — 7g
Large wrap — 12g

From whole carrots and ground flax: soluble and insoluble fibre that supports digestive health.

The ingredient list

20–35

ingredients on many packaged wraps

calcium propionate sorbic acid dough conditioners emulsifiers & more…
10

ingredients, and you can name every one

organic carrots ground flax seed sun-dried tomatoes red pepper onion garlic parsley lemon juice Italian seasoning salt & pepper

Additives & preservatives

Yes

Preservatives keep it "fresh" for months

Mould inhibitors and shelf-life chemistry are standard in packaged tortillas.

None

Nothing artificial. Ever.

No additives, no preservatives, non-GMO, certified organic.

Who can eat it

✕ Gluten-free (flour tortillas)

✕ Raw / enzyme-preserving

GF versions exist, usually with the longest additive lists of all.

✓ Gluten-free & celiac-safe

✓ Vegan & plant-based

✓ Organic & paleo-friendly

One wrap that checks every box on the label.

Where it comes from

Factory

Mass-produced, usually imported

Ontario

Made locally

Stocked in 190+ Canadian stores

Fresh raw vegetables straight from the market, the actual ingredients of a Wrap It Up Raw wrap

If you can see the vegetables in the wrap, they're actually in the wrap.

Baked vs. raw: why the temperature matters

Heat is where conventional wraps lose their nutrition. Ours never crosses the raw threshold.

200°C+

Baked at high heat

High-heat baking destroys the natural enzymes and many nutrients in the ingredients.

<48°C

Dehydrated, never baked

Below 118°F, the live enzymes, antioxidants and phytonutrients in the vegetables stay intact.

Whole organic ingredients being prepared by hand

Why a $3 wrap costs $3

A conventional tortilla is cheap because its ingredients are cheap: refined flour, water, oil and shelf-life chemistry, pressed out by the million.

Ours costs more because it's the opposite of that: kilograms of certified-organic vegetables, dehydrated slowly at low temperature, made in small batches in Ontario with nothing added.

You're not paying more for a wrap. You're paying for the vegetables that are actually in it.

flour + additives 10 organic ingredients, nothing else

Staying fresh

Months

…because of preservatives

That long shelf life isn't freshness. It's chemistry.

Fresh

7–10 days fresh · 3 weeks fridge · 6 months frozen

Freeze on day one: take a wrap out and it's defrosted by the time your toppings are ready. They never stick together.

Same shape.
Completely different food.

Simply nutritious and delicious. Wraps that hold together, taste real, and feed you like a plate of vegetables.

Try the difference

Free shipping on 10+ bags · Made in Ontario