Serves 2
These wraps envelop crisp fresh vegetables and a zesty sauce for a yummy lunch or a light supper. To make this gluten-free, use gluten-free flatbreads.
Gluten-Free Option
8 ounces extra-firm tofu, cut into strips
2 tablespoons wheat-free tamari, divided
Salt and ground black pepper
3 tablespoons cashew butter
1 tablespoon fresh lime juice
1 teaspoon natural sugar
1 teaspoon chili paste, or more to taste
1 cup shredded lettuce
1/2 cup shredded carrot
1/4 cup chopped red bell pepper
1/4 cup bean sprouts (optional)
2 tablespoons finely minced red onion or scallion
2 lavash flatbreads or large flour tortillas
Preheat the oven to 375°F. Lightly oil a baking sheet or spray it with cooking spray. Arrange the tofu strips on the pan, drizzle them with 1 tablespoon of the soy sauce, and season with salt and pepper to taste. Bake until lightly browned, turning once about halfway through, about 20 minutes total. Remove from the oven and set aside to cool.
In a small bowl, combine the cashew butter, tamari, lime juice, sugar, and chile paste. Blend well.
In a medium bowl, combine the lettuce, carrot, bell pepper, bean sprouts, if using, and onion. Toss to combine.
Spread the cashew mixture onto each flatbread, dividing evenly. Top with the vegetable mixture, spreading on the lower third of each wrap. Top the vegetables on each flatbread with strips of the reserved tofu.