Save 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.
I enjoy making this wrap because it balances sweet chili tofu with crunchy holiday slaw and always impresses friends and family with its vibrant colors and flavors.
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
- Preheat Oven:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Coat Tofu:
- Toss tofu strips with cornstarch until evenly coated. Heat vegetable oil in a non-stick skillet over medium-high heat. Fry tofu for 23 minutes per side until golden and crisp.
- Glaze and Bake Tofu:
- 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.
- Prepare Slaw:
- In a large bowl, combine red and green cabbage, carrot, pomegranate seeds, cranberries, pumpkin seeds, and parsley.
- Make Dressing:
- Whisk together vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour over the slaw and toss to coat.
- Warm Tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble Wraps:
- Spread 2 tbsp vegan sour cream in the center of a tortilla. Layer on holiday slaw, sweet chili tofu, crushed tortilla chips, and avocado slices if using. Fold in the sides, then roll up tightly tucking in the ends.
- Toast Wraps:
- Toast wraps seam-side down in a skillet over medium heat for 23 minutes per side until golden and crispy.
- Serve:
- Slice in half and serve immediately.
Save This recipe has become a holiday favorite in my family especially because of its bright colors and the versatile slaw that everyone loves.
Notes
For extra crunch add sliced radishes or cucumber to the slaw. Swap pumpkin seeds for toasted pecans or walnuts for a nutty twist. Pair with sparkling apple cider or a light Riesling for a festive meal.
Required Tools
Non-stick skillet, baking sheet, parchment paper, large mixing bowls, whisk, knife and cutting board
Nutritional Information
Per wrap: Calories 430, Total Fat 16 g, Carbohydrates 56 g, Protein 15 g
Save This wrap combines texture and flavor perfectly for a memorable meal anytime you want something both healthy and delicious.
Recipe Guide
- → How do I achieve a crispy texture for the tofu?
Coat tofu strips with cornstarch before pan-frying in vegetable oil over medium-high heat until golden on each side. Baking afterwards caramelizes the glaze, enhancing crispness.
- → Can I substitute any ingredients in the holiday slaw?
Yes, you can swap pumpkin seeds for toasted pecans or walnuts, and add sliced radishes or cucumber for extra crunch and flavor variety.
- → What type of tortillas work best for wrapping?
Large flour tortillas (around 12 inches) are ideal for this wrap as they are pliable and sturdy enough to hold the fillings and withstand toasting.
- → How can I make this dish gluten-free?
Use certified gluten-free tortillas and gluten-free tamari or soy sauce to accommodate gluten sensitivities while maintaining flavor.
- → What beverage pairs well with this wrap?
A sparkling apple cider or a light Riesling complements the sweet and savory flavors while enhancing the festive feel of the meal.