Vegan Curry Chicken Wrap
Discover the ultimate plant-based lunch option with this Vegan Curry Chicken Wrap, a flavorful fusion of savory, tangy, and fresh elements that will leave your taste buds wanting more. Extra firm tofu is marinated in a delicious blend of curry powder, soy sauce, maple syrup, and warming spices, then baked to golden perfection for a protein-packed, crispy "chicken" substitute. Wrapped in wholesome whole wheat tortillas and layered with crisp romaine lettuce, juicy tomato, crunchy cucumber, creamy vegan mayonnaise, and a sprinkle of fresh cilantro, this vibrant dish delivers a satisfying bite bursting with textures and bold flavors. Ready in under an hour and ideal for meal prep or a quick on-the-go meal, this vegan wrap is perfect for lunch, dinner, or even picnics. Healthy, hearty, and irresistibly tasty, it's a must-try for curry lovers and vegans alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 2 tbsp Curry powder
- 2 tbsp Soy sauce
- 1 tbsp Maple syrup
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Ground ginger
- 0.5 tsp Salt
- 0.5 tsp Pepper
- 4 pieces Whole wheat wraps or tortillas
- 8 pieces Romaine lettuce leaves
- 1 large Tomato, sliced
- 1 small Cucumber, sliced
- 4 tbsp Vegan mayonnaise
- 0.25 cup Fresh cilantro, chopped
Instructions
Preheat the oven to 400°F (200°C).
Drain the tofu and press it between paper towels or a tofu press to remove excess water.
Cut the tofu into 1-inch cubes.
In a large bowl, whisk together curry powder, soy sauce, maple syrup, olive oil, garlic powder, ground ginger, salt, and pepper.
Add tofu cubes to the bowl and gently toss to coat all pieces evenly with the marinade.
Spread the tofu on a baking sheet lined with parchment paper.
Bake for 25-30 minutes, flipping halfway through until the tofu is golden and slightly crispy.
While tofu is baking, prepare the wrap fillings: wash and dry the romaine lettuce leaves, slice the tomato and cucumber.
Once the tofu is done, let it cool for a few minutes.
Lay out the whole wheat wraps or tortillas. Spread 1 tbsp of vegan mayonnaise on each wrap.
Layer 2 romaine lettuce leaves, a few slices of tomato, cucumber slices, and 1/4 of the baked tofu on each wrap.
Sprinkle chopped cilantro over the tofu and vegetables.
Roll up the wraps tightly, tucking in the edges as you go, then slice in half if desired before serving.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 7788 mg | 339% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 32.4 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2989 mg | 230% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 2540 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
