Save 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.
This wrap quickly became a hit at my holiday gatherings—everyone loved the bold flavors and satisfying crunch.
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.
Save This recipe always brings smiles to the table during family dinners—especially because my kids enjoy rolling their own wraps.
Variations
Swap pumpkin seeds for toasted pecans or walnuts for a nutty twist. Add sliced radishes or cucumber to the slaw for extra crunch.
Pairings
Pair with sparkling apple cider or a light Riesling for a festive meal.
Storage
Wraps are best enjoyed fresh but can be stored wrapped tightly in the refrigerator for up to 1 day.
Save Enjoy this flavorful and festive wrap that’s sure to become a new holiday favorite!
Recipe FAQs
- → How do you achieve the crispy texture on the tofu?
Coating tofu strips with cornstarch before pan-frying ensures a golden, crispy exterior that holds up during baking.
- → What ingredients give the slaw its festive crunch?
Shredded red and green cabbage, pomegranate seeds, dried cranberries, and toasted pumpkin seeds combine for a colorful and crunchy slaw.
- → Can I customize the crunch elements in the wrap?
Yes, you can swap pumpkin seeds for toasted pecans or walnuts, and add sliced radishes or cucumber to the slaw for extra texture.
- → What is the best way to keep the wrap from becoming soggy?
Layer vegan sour cream first to create a barrier, and toast the wrap seam-side down to seal and crisp the exterior, maintaining crunch inside.
- → Are there any allergy considerations to keep in mind?
Contains soy, wheat (from tortillas), and mustard. For gluten-free options, use certified gluten-free tortillas and soy sauce.