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 recipe is a favorite during the holidays and also works well for quick weeknight meals. The crunch and sweetness always get compliments from family and friends.
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 Making these wraps has become a cherished family ritual during the holidays, bringing loved ones together around the kitchen.
Serving Suggestions
Pair with sparkling apple cider or a light Riesling to complement the bold flavors and add a festive touch.
Recipe Variations
For extra crunch, add sliced radishes or cucumber to the slaw. Substitute pumpkin seeds for toasted pecans or walnuts for a different nutty note.
Storage & Tips
Store any leftovers wrapped tightly in the fridge for up to 2 days. To reheat, toast again briefly to restore crispiness.
Save This wrap balances sweet, spicy, and crunchy elements perfectly for a satisfying meal any time.
Recipe Help & Answers
- → How do I achieve a crispy texture on the tofu?
Coat tofu strips evenly with cornstarch before pan-frying in vegetable oil until golden brown, then finish baking to caramelize the sweet chili glaze.
- → What vegetables are included in the holiday slaw?
The slaw combines finely shredded red and green cabbage, grated carrot, pomegranate seeds, dried cranberries, toasted pumpkin seeds, and fresh parsley for a festive crunch.
- → Can I substitute any ingredients to alter flavor or texture?
For added crunch, sliced radishes or cucumber can be mixed into the slaw. Toasted pecans or walnuts can replace pumpkin seeds for a nutty twist.
- → What is the best way to assemble the wrap for easy eating?
Spread vegan sour cream on the warm tortilla, layer with slaw, chili-glazed tofu, crushed tortilla chips, and avocado slices if desired. Fold sides in, roll tightly, and toast seam-side down to seal and crisp.
- → Are there any allergen considerations to keep in mind?
This dish contains soy from tofu and soy sauce, wheat from flour tortillas, and mustard in the slaw dressing. Gluten-free tortilla alternatives and soy-free options may be used if needed.