Vegan Wrap Recipe

Preheat and prepare vegetables

Preheat the oven to 425°F (220°C). On a large baking sheet, combine sliced red and yellow bell peppers, zucchini half-moons, red onion slices, and carrot matchsticks.

Toss the vegetables with 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp sea salt, and ½ tsp freshly ground black pepper until evenly coated. Spread in a single layer to avoid steaming.

Roast for 18–22 minutes, stirring once halfway, until vegetables are tender, slightly caramelized at the edges, and lightly browned. Remove from oven and set aside to cool slightly.

Press and slice tofu

Press the extra-firm tofu for 20–30 minutes to remove excess water (wrap in kitchen towels and place a weight on top), then slice into ½-inch slabs or long strips suitable for layering in a wrap.

Make the marinade

In a shallow bowl combine 2 tbs low-sodium soy sauce/tamari, 2 tbs fresh orange juice, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp maple syrup, 1 minced garlic clove, and ½ tsp grated fresh ginger. Whisk to combine.

Add the tofu slices to the marinade and let sit 10–15 minutes, flipping once so both sides absorb flavor. Reserve the marinade.

Heat 1 tbs neutral oil in a nonstick skillet over medium-high heat. Add marinated tofu slices (reserve excess marinade) and cook 3–4 minutes per side until golden brown and slightly crisp. During the last 30 seconds, brush with reserved marinade and sprinkle with 1 tsp toasted sesame seeds.

Remove tofu to a plate and let rest a few minutes, then slice into ½-inch strips for easier wrapping.

Halve and pit the 2 ripe avocados and scoop the flesh into a medium bowl. Add 1 tbs fresh lime juice immediately to prevent browning.

Add 2 tbs minced red onion, 2 tbs chopped cilantro, ½ seeded and finely chopped jalapeño (if using), ½ tsp sea salt, and ¼ tsp black pepper. Mash gently with a fork to a chunky-smooth consistency. Taste and adjust lime and salt as needed.

In a small jar or bowl combine 2 tbs chopped parsley, 2 tbs chopped cilantro, 1 tbs chopped mint (if using), 3 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp apple cider vinegar, ½ tsp Dijon mustard, ½ tsp maple syrup, ½ tsp sea salt, and ¼ tsp black pepper.

Whisk or shake vigorously until emulsified. Taste and adjust acidity, sweetness, or salt. The dressing should be bright, herb-forward, and pourable—if too thick, add ½ tbs water to loosen.

Warm the tortillas briefly: place each wrap in a dry skillet over medium heat for about 20–30 seconds per side or microwave covered with a damp towel for 15–20 seconds to make them pliable.

Lay a warmed tortilla on a flat surface. Spread about 2–3 tbs of guacamole down the center lengthwise, leaving a 1-inch border at both ends.

Top the guacamole with 1 cup of artisan mixed greens (divide proportionally for 4 wraps). Arrange a generous portion (about 3–4 oz) of roasted vegetables over the greens.

Place sliced sesame citrus tofu strips (about 3–4 strips per wrap, roughly 3–4 oz) on top of the roasted vegetables.

Drizzle 1 tbs of the fresh herb dressing over the tofu and veggies (divide proportionally). Sprinkle a pinch of toasted sesame seeds and a squeeze of lime juice if desired. Add hot sauce if using.

To fold: fold the bottom edge up over filling, fold in the sides, and roll tightly. If needed, wrap in parchment or foil to hold. Cut in half at a diagonal and serve immediately.

Garnish cut wraps with extra chopped herbs or a light sprinkle of sesame seeds. Serve with lime wedges on the side.

Leftovers: keep components separate (tofu, roasted vegetables, guacamole, greens, and dressing) stored in airtight containers in the fridge for up to 2 days. Reassemble and warm tofu/veggies before serving for best texture.