Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 10 oz (280 g) extra-firm tofu, drained and crumbled
- 1/2 cup (85 g) cooked chickpeas, drained
- 2 tbsp (30 g) tahini
- 2 tbsp (30 ml) water
- 2 large whole-wheat tortillas (60 g each)
- 2 lettuce leaves (30 g)
- 1 cup (75 g) shredded cabbage
- 1 tbsp (15 g) sriracha
- 1 small carrot (60 g), grated
Method
- Pat tofu dry and crumble it into a bowl. Mash chickpeas with a fork and add them.
- Whisk tahini and water until smooth. Stir into the tofu along with the listed produce and flavorings.
- Place a lettuce leaf on each tortilla. Divide the filling between them, tuck in the sides and roll tightly. Serve immediately.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Wheat, Soy, Sesame. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 530 kcal · Protein 29 g · Carbohydrates 55 g · Fat 22 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.