Signature Gourmet Wraps Recipe

If using tortillas, warm them briefly in a dry skillet over medium heat (20–30 seconds per side) or wrap in foil and heat in a 300°F oven for 5–7 minutes. If using large lettuce leaves, rinse and pat dry. Prepare tomatoes, red onion, and chop cilantro. Measure out cheese and mixed greens.

Make the cilantro-lime yogurt sauce: whisk together Greek yogurt, 1 tablespoon lime juice, 1 teaspoon olive oil, honey, minced cilantro, 1/4 tsp salt and 1/4 tsp pepper in a bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble.

Marinate Steak

In a shallow dish or zip-top bag combine 3 tablespoons lime juice, 2 tablespoons soy sauce, 1 teaspoon brown sugar, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 2 tsp minced garlic and 1 tablespoon olive oil. Add the thinly sliced steak and optional jalapeño. Toss to coat, press out excess air, and marinate for 20–60 minutes in the refrigerator (longer if time allows, up to 4 hours).

Cook Steak

Heat a large skillet or grill pan over high heat until very hot. Add 1 tablespoon olive oil and swirl. Remove steak from marinade, letting excess drip off. Sear steak in batches for 1–2 minutes per side (for medium-rare to medium), until charred edges appear. Transfer to a cutting board and let rest 5 minutes, then thinly slice across the grain into bite-size strips. Season lightly with salt and pepper.

Keep cooked steak warm while assembling wraps.

Press and Season Tofu

Press tofu 15–30 minutes to remove excess moisture. Pat dry and cut into 1/2-inch cubes. In a bowl toss tofu with 1 tablespoon soy sauce, 1 tablespoon olive oil (from common), 1 tablespoon cornstarch, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp sesame oil (optional) and a pinch of salt and pepper until evenly coated.

Cook Tofu

Heat a nonstick skillet over medium-high heat with 1 tablespoon olive oil. Add tofu in a single layer and cook without moving 3–4 minutes until golden and crisp on one side. Turn and crisp other sides another 3–4 minutes. Remove to bowl.

Make Avocado Mix

In a small bowl mash 1 ripe avocado with 1 tablespoon lime juice, 1/2 tsp honey or maple, a pinch of salt, and remaining 1/2 tsp cumin. Fold crispy tofu into the mashed avocado gently to coat, or spoon avocado atop tofu in wraps — whichever texture you prefer.

Lay a warmed tortilla or lettuce leaf flat. Spread 1 to 1 1/2 tablespoons cilantro-lime yogurt sauce down the center of the wrap.

Add a generous handful (about 1 cup) of mixed baby greens, 2–3 tomato slices, and a few red onion rings.

For Carne Asada: place about 1/4 lb (roughly 3–4 oz) sliced steak onto each wrap, then sprinkle 1/4 cup shredded cheese and a tablespoon of chopped cilantro. Squeeze a lime wedge over the filling if desired.

For Avocado Tofu: distribute the avocado-tofu mixture equally among wraps (about 1/4 of the mixture per wrap). Top with 1/4 cup shredded cheese and a tablespoon of chopped cilantro. Squeeze lime if desired.

Fold sides in, then roll tightly from the bottom up to form a secure wrap. If using tortillas, optionally grill seam-side down in a skillet for 30–60 seconds to seal and add light crisping. Slice in half on a diagonal and serve immediately with extra sauce and lime wedges.