Vegan Wrap (gluten Free) Recipe

Prepare and roast vegetables

Preheat oven to 425°F (220°C). On a baking sheet lined with parchment, toss bell peppers, zucchini, red onion, and carrot with 2 tbs olive oil, 1 tsp sea salt, 1 tsp black pepper, and 1 tsp dried oregano until evenly coated. Spread in a single layer so pieces roast instead of steam. Roast 18–22 minutes, tossing once halfway through, until edges are caramelized and vegetables are tender. Remove from oven and let cool slightly.

Marinate and pan-sear tofu

Press tofu for at least 15 minutes to remove excess water. Slice into 1/2-inch slabs or 1/2–3/4-inch cubes. In a shallow bowl, whisk together 2 tbs tamari, 2 tbs fresh orange juice, 1 tbs lemon juice, 1 tbs maple syrup, 1 tsp toasted sesame oil, 1 minced garlic clove, and 1 tsp grated ginger. Gently toss tofu in the marinade and let sit 10–15 minutes, turning occasionally.

Crisp tofu

Lightly dust marinated tofu with 1 tsp cornstarch. Heat 1 tbs neutral oil in a nonstick skillet over medium-high heat. Add tofu pieces without crowding and fry 3–4 minutes per side until golden and slightly crisp. If working in batches, keep finished tofu on a plate and cover loosely. Sprinkle toasted sesame seeds over tofu while still warm. Spoon any reserved marinade into the pan and cook briefly (1 minute) to glaze the tofu, then remove from heat.

Halve avocados, remove pits, and scoop flesh into a bowl. Add 1 tbs fresh lime juice and mash to desired consistency. Fold in diced tomato, 2 tsp minced red onion or shallot, 2 tbs chopped cilantro, 1 tsp sea salt, 1 tsp black pepper, and optional 1/4 tsp cumin. Taste and adjust lime and salt. Keep covered until assembly to prevent browning.

In a small jar or bowl, combine 3 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 tsp apple cider vinegar, 1/2 tsp maple syrup, 1/2 minced garlic clove, 2 tbs chopped parsley, 2 tbs cilantro leaves, 1/2 tsp sea salt, and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust acidity or salt as desired.

Warm gluten-free tortillas briefly in a dry skillet over medium heat 15–20 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes. This improves pliability and reduces cracking.

Lay a warm tortilla flat. Spread about 2–3 tbs guacamole (roughly 1/6 of prepared guacamole) down the center lengthwise, leaving 1–1.5 inches clear at the edges. Top with 1 cup mixed greens, 1/3–1/2 cup roasted vegetable medley, and 3–4 pieces of sesame citrus tofu (about 3–4 oz tofu per wrap depending on preference). Drizzle 1–1.5 tbs fresh herb dressing over the filling. Add a small extra sprinkle of chopped herbs if desired.

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up to form a secure wrap. If needed, wrap in parchment or foil and let rest 1–2 minutes to help seals and meld flavors. Slice in half diagonally and serve with a lime or lemon wedge alongside for an extra squeeze.