Tofu Crunchy Wraps
with Pico de Gallo, Blue Corn Chips & Guacamole
- Wheat
- Soy
- Milk
- Sesame
Spice-coated grilling cheese and tofu are seared until golden, then layered with fresh pico de gallo and crunchy tortilla chips in warm flour tortillas. The wraps are folded and pan-seared until crisp and sealed, then served with guacamole, sour cream, and hot sauce for a satisfying vegetarian meal with plenty of crunch.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tofu
(Contains: Soy)
1 unit
Onion
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
6 ounce
Grilling Cheese
(Contains: Milk)
2.5 teaspoon
Red Wine Vinegar
1 unit
Jalapeño
1 tablespoon
Fajita Spice Blend
1 unit
Tomato
4 tablespoon
Guacamole
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
- Wash and dry produce.
- Halve, peel, and dice onion. Dice tomato into ¼-inch pieces. Mince jalapeño, removing ribs and seeds for less heat.
- In a small bowl, combine onion, tomato, jalapeño, a drizzle of olive oil, half the vinegar (all for 4 servings), salt, and pepper.
- Halve grilling cheese; stand each piece upright on cut edge and halve lengthwise (you’ll have four thin planks; eight planks for 4 servings).
- Place Fajita Spice Blend on a plate. Working one piece at a time, press cheese into Fajita Spice Blend until fully coated.
- Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated cheese and cook until browned, 1-2 minutes per side. Transfer to a plate. (Reserve pan for Step 4.)
- Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
- Top each tortilla with as much pico de gallo as you like, two pieces of cheese, and 5-6 tortilla chips.
- Create wraps by gently folding and pleating tortilla edges over filling.
- Heat a drizzle of oil in pan used for cheese over medium heat. Add wraps, seam sides down; cook until sealed and crisp, 1-2 minutes per side. TIP: Work in batches if necessary, adding more oil between batches.
- Halve wraps and divide between plates. Serve with guacamole, sour cream, hot sauce, and remaining tortilla chips on the side.
