Save to Pinterest A vibrant, crispy wrap featuring sweet chili-glazed tofu, crunchy vegetables, and a festive slaw—perfect for a plant-based holiday meal or a flavorful weeknight dinner.
This wrap quickly became a favorite during the holidays and makes for an easy weeknight meal packed with flavor and texture.
Ingredients
- Tofu & Marinade: 400 g (14 oz) firm tofu, pressed and cut into 1 cm (½ inch) strips, 2 tbsp cornstarch, 2 tbsp vegetable oil, ¼ cup sweet chili sauce, 1 tbsp soy sauce, 1 tsp sesame oil
- Holiday Slaw: 2 cups red cabbage, finely shredded, 1 cup green cabbage, finely shredded, 1 medium carrot, grated, ½ cup pomegranate seeds, 2 tbsp dried cranberries, 2 tbsp toasted pumpkin seeds, 2 tbsp fresh parsley, chopped
- Slaw Dressing: 2 tbsp vegan mayonnaise, 1 tbsp apple cider vinegar, 1 tsp maple syrup, ½ tsp Dijon mustard, Salt & pepper, to taste
- Wrap Assembly: 4 large flour tortillas (30 cm/12 inch), 2 cups tortilla chips, lightly crushed, ½ cup vegan sour cream or plain plant-based yogurt, ½ avocado, sliced (optional)
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2:
- Toss tofu strips with cornstarch until evenly coated. Heat vegetable oil in a non-stick skillet over medium-high heat. Fry tofu for 2–3 minutes per side until golden and crisp.
- Step 3:
- Transfer tofu to a bowl. Toss with sweet chili sauce, soy sauce, and sesame oil until well coated. Spread on the prepared baking sheet and bake for 10 minutes to caramelize.
- Step 4:
- In a large bowl, combine red and green cabbage, carrot, pomegranate seeds, cranberries, pumpkin seeds, and parsley.
- Step 5:
- Whisk together vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour over the slaw and toss to coat.
- Step 6:
- Warm tortillas in a dry skillet or microwave until pliable.
- Step 7:
- To assemble each wrap: Spread 2 tbsp vegan sour cream in the center of a tortilla. Layer on a handful of holiday slaw, a portion of sweet chili tofu, a small handful of crushed tortilla chips, and avocado slices if using. Fold in the sides, then roll up tightly, tucking in the ends.
- Step 8:
- Toast wraps seam-side down in a skillet over medium heat for 2–3 minutes per side, until golden and crispy.
- Step 9:
- Slice in half and serve immediately.
Save to Pinterest This recipe always brings smiles to our family gatherings and has become a festive favorite that everyone requests.
Serving Suggestions
Serve with sparkling apple cider or a light Riesling for a holiday meal. A side of sweet potato fries pairs wonderfully with these wraps.
Storage and Leftovers
Wrap leftovers tightly in foil or store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to keep wraps crispy.
Variations
Swap pumpkin seeds for toasted pecans or walnuts. Add sliced radishes or cucumber to the slaw for extra crunch and freshness.
Save to Pinterest This wrap is perfect for plant-based eaters and makes for a satisfying, colorful meal anytime.
Answers to Recipe Questions
- → How do I achieve crispy tofu in this dish?
Coat the tofu strips evenly with cornstarch before pan-frying in vegetable oil until golden. Baking after glazing helps caramelize and enhance crispness.
- → Can I make the slaw ahead of time?
Yes, prepare the slaw and dressing separately and combine just before assembling to keep the vegetables crisp.
- → What can I substitute for pumpkin seeds in the slaw?
Toasted pecans or walnuts make excellent nutty alternatives that complement the vibrant flavors.
- → Are there gluten-free options for the wrap?
Use certified gluten-free tortillas and gluten-free soy sauce to accommodate gluten sensitivities.
- → What beverage pairs well with this wrap?
Sparkling apple cider or a light Riesling matches the sweet and savory elements for a festive experience.