Pin 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 have enjoyed making this wrap for family gatherings and weeknight dinners alike, always receiving compliments on its balance of flavors and textures.
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.
Pin My family loves gathering around the table to enjoy these wraps, sharing stories and laughter during the holidays.
Serving Suggestions
Serve with a sparkling apple cider or a light Riesling to complement the sweet and savory flavors of the wrap.
Variations
Add sliced radishes or cucumber to the slaw for extra crunch, or swap pumpkin seeds for toasted pecans or walnuts for a nutty twist.
Storage
Wraps are best enjoyed fresh but can be stored wrapped tightly in the fridge for up to one day. Separate the slaw to prevent sogginess.
Pin This sweet chili tofu crunch wrap offers a delightful combination of flavors and textures to brighten any meal.
Recipe FAQ
- → How is the tofu prepared for the wrap?
Tofu strips are coated in cornstarch, pan-fried until golden and crisp, then tossed in a blend of sweet chili, soy, and sesame oils before a brief bake to caramelize the glaze.
- → What ingredients create the holiday slaw?
The slaw combines finely shredded red and green cabbage, grated carrot, pomegranate seeds, dried cranberries, toasted pumpkin seeds, and fresh parsley, tossed in a maple-Dijon dressing.
- → Can I modify the wrap for extra crunch?
Yes, adding sliced radishes or cucumbers to the slaw or substituting pumpkin seeds with toasted pecans or walnuts enhances the texture and flavor.
- → What alternatives exist for vegan cream in the wrap?
You can use plain plant-based yogurt instead of vegan sour cream to maintain creaminess and complement the other flavors.
- → Are there options for gluten-free preparation?
Using certified gluten-free tortillas and soy sauce ensures the wrap suits gluten-free diets without sacrificing taste.