Spring Veggie Wraps

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A tangy tahini-ginger-soy mixture both marinates the tofu and serves as a sauce for this colorful veggie wrap recipe. Look for spinach tortillas for an additional pop of green.

Sara Haas, RDN, LDN

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Prep Time:

25 mins

Additional Time:

50 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

4 wraps

Nutrition Profile:

Diabetes-Friendly Nut-Free Dairy-Free Healthy Pregnancy Healthy Aging Vegan Vegetarian Egg-Free

Jump to Nutrition Facts

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Ingredients

1 (14 ounce) package package extra-firm tofu, drained and cut into 1/4-inch-thick planks
¼ cup tahini
¼ cup orange juice plus 2 Tbsp., divided
1 tablespoon lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon minced fresh ginger
1 clove garlic, minced
2 teaspoons canola or avocado oil, divided
¼ teaspoon salt, divided
8 large leaves butter, Boston, or Bibb lettuce
1 cup shredded carrot
6 medium radishes, thinly sliced
2 tablespoons thinly sliced scallions (white and light green parts only)
4 8-inch spinach or whole-wheat tortillas, warmed
2 tablespoons black or white sesame seeds

Directions

Line a large baking sheet with 3 layers of paper towels. Arrange tofu in a single layer on it. Cover with another 2 layers of paper towels. Gently press on the tofu to remove excess liquid. Transfer the tofu to a 9x13-inch baking dish.
Whisk tahini, 1/4 cup orange juice, lime juice, soy sauce, ginger, and garlic in a small bowl. Refrigerate 1/4 cup of the mixture to use as sauce. Whisk the remaining 2 Tbsp. orange juice into the mixture in the bowl. Pour the marinade over the tofu and turn to coat. Cover and refrigerate for 30 minutes, turning once or twice.
Discard any unabsorbed marinade. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add half the tofu; sprinkle with 1/8 tsp. salt. Cook for 5 minutes. Flip and cook until lightly browned, 4 to 6 minutes more. Adjust heat as necessary to prevent burning. Transfer the tofu to a plate and keep warm. Repeat with the remaining 1 tsp. oil, tofu, and the remaining 1/8 tsp. salt.
Divide lettuce, carrot, radishes, and scallions among tortillas, arranging the vegetables down the center of each tortilla. Top with tofu and drizzle with the reserved tahini sauce. Sprinkle with sesame seeds, then roll up.

Originally appeared: Diabetic Living Magazine, Spring 2020

Nutrition Facts (per serving)

385	Calories
20g	Fat
37g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 wrap
Calories 385
% Daily Value *
Total Carbohydrate 37g	13%
Dietary Fiber 5g	18%
Total Sugars 7g
Protein 18g	36%
Total Fat 20g	26%
Saturated Fat 3g	15%
Sodium 660mg	29%
Potassium 372mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Spring Veggie Wraps

Ingredients

Directions

Nutrition Facts (per serving)

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