🛒Ingredients
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 4 large whole wheat tortillas
- 1 cup shredded carrots
- 1 cup sliced bell peppers (red, yellow, or green)
- 1 cup cucumber, julienned
- 1 ripe avocado, sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- Salt and pepper to taste
🔧Kitchen Tools Needed
- Knife
- Cutting board
- Shallow dish
- Non-stick skillet
- Tongs
- Spatula
📝Instructions
- 1
Slice the tofu into 1/2-inch thick strips.
- 2
In a shallow dish, whisk together soy sauce, olive oil, lime juice, honey, garlic powder, and smoked paprika. Add the tofu strips and marinate for at least 15 minutes, turning occasionally.
- 3
Heat a non-stick skillet over medium heat. Add the marinated tofu strips and cook for 3-4 minutes on each side until golden brown. Remove from heat and set aside.
- 4
Lay a tortilla on a flat surface. Start by layering a small amount of shredded carrots, sliced bell peppers, and cucumber in the center.
- 5
Place a few slices of avocado on top, followed by a few strips of cooked tofu.
- 6
Sprinkle with cilantro and mint leaves. Season with salt and pepper to taste.
- 7
Fold the sides of the tortilla over the filling and roll it up tightly to form a wrap.
- 8
Repeat with the remaining tortillas and ingredients.
- 9
Serve immediately or wrap in foil or parchment paper for easy transport.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use a different type of tofu?
Yes, you can use extra-firm tofu for a chewier texture, but avoid using silken tofu as it is too soft for this recipe.
How can I make this wrap gluten-free?
To make this wrap gluten-free, use gluten-free tortillas and a gluten-free soy sauce or tamari.
