Spring Roll Tortilla Wraps Recipe

Spring Roll Tortilla Wraps

These spring rolls forgo the traditional rice paper and use tortillas instead, which are easier to wrap and make for a more filling lunch.

Serves: 6Prep: 35 minutesCook: 30 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Share via Twitter

Serves: 6

Ingredients

  • 14 oz. Simple Truth Organic™ Extra Firm Tofu
  • 1 tbsp. olive oil
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. garlic powder
  • 2 tbsp. cornstarch
  • 6 soft taco-sized tortillas, warmed
  • 6 leaves green lettuce
  • 1 red bell pepper, julienned
  • 1 cup shredded carrots
  • 1⁄2 English cucumber, julienned
  • 1⁄4 cup lightly packed cilantro leaves
  • 1⁄4 cup lightly packed mint leaves
  • Sweet chili sauce

Directions

  • Heat oven to 400°F. Line a baking sheet with parchment paper.
  • Wrap tofu in a clean kitchen towel or a few layers of paper towels. Place on a plate and top with a second plate weighed down with a heavy can for 15 minutes.
  • Split tofu in half lengthwise. Cut each half into 6 strips. Season with olive oil, salt and garlic powder; gently coat with cornstarch. Place on prepared baking sheet in a single layer.
  • Bake 15 minutes. Turn tofu pieces and bake an additional 15-18 minutes or until golden brown and crisp. Allow to cool.
  • To assemble wraps, top each tortilla with a piece of lettuce, red peppers, carrots, cucumbers, cilantro, mint and tofu. Tightly roll tortillas around fillings.
  • Before serving, cut each wrap in half and serve with sweet chili sauce.
  • Refrigerate leftovers tightly wrapped.

Serves: 6

Ingredients

  • 14 oz. Simple Truth Organic™ Extra Firm Tofu
  • 1 tbsp. olive oil
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. garlic powder
  • 2 tbsp. cornstarch
  • 6 soft taco-sized tortillas, warmed
  • 6 leaves green lettuce
  • 1 red bell pepper, julienned
  • 1 cup shredded carrots
  • 1⁄2 English cucumber, julienned
  • 1⁄4 cup lightly packed cilantro leaves
  • 1⁄4 cup lightly packed mint leaves
  • Sweet chili sauce

Directions

  • Heat oven to 400°F. Line a baking sheet with parchment paper.
  • Wrap tofu in a clean kitchen towel or a few layers of paper towels. Place on a plate and top with a second plate weighed down with a heavy can for 15 minutes.
  • Split tofu in half lengthwise. Cut each half into 6 strips. Season with olive oil, salt and garlic powder; gently coat with cornstarch. Place on prepared baking sheet in a single layer.
  • Bake 15 minutes. Turn tofu pieces and bake an additional 15-18 minutes or until golden brown and crisp. Allow to cool.
  • To assemble wraps, top each tortilla with a piece of lettuce, red peppers, carrots, cucumbers, cilantro, mint and tofu. Tightly roll tortillas around fillings.
  • Before serving, cut each wrap in half and serve with sweet chili sauce.
  • Refrigerate leftovers tightly wrapped.