NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra-Firm Tofu

1/3 cup Canned Chickpeas (drained and rinsed)

1 Whole Wheat Tortilla

1 medium Mixed Bell Pepper

1 cup Fresh Spinach

1 cup Shredded Red Cabbage

1/4 Avocado

1 tbsp Tahini

2 tbsp Fresh Herbs (Parsley, Dill, Mint mix)

1 tbsp Lemon Juice

Salt & Pepper, to taste

PREPARATION

• 1

  Press the extra-firm tofu to remove excess moisture and then slice it into strips. Season lightly with salt and pepper.

• 2

  In a non-stick skillet over medium heat, lightly sauté the tofu strips until they are golden and slightly crisp on the edges, about 5-7 minutes.

• 3

  In the meantime, prepare the vegetables: julienne the mixed bell pepper, shred the red cabbage, and rinse the spinach. Slice the avocado into thin pieces.

• 4

  For the herb-tahini sauce, in a small bowl, mix tahini, lemon juice, and chopped fresh herbs. Add a little water if necessary to reach a smooth, creamy consistency. Season with salt and pepper to taste.

• 5

  Warm the whole wheat tortilla slightly in a dry pan or microwave, just until pliable.

• 6

  Layer the spinach, shredded red cabbage, bell pepper, sautéed tofu, chickpeas, and avocado on the tortilla.

• 7

  Drizzle the herb-tahini sauce over the filling, then gently roll the tortilla into a wrap.

• 8

  Slice in half and serve immediately, enjoying the fresh, colorful blend of flavors.