Texas Barbecue Wrap

Texas Barbecue Wrap
Texas Barbecue Wrap

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/4

    cup barbecue sauce

  • 1

    teaspoon chili powder

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon dried oregano

  • 1

    (12.3-ounce) package light tofu drained and sliced lengthwise into 1/4-inch pieces

  • 2

    teaspoons olive oil

  • 1/4

    cup chopped onion

  • 1

    teaspoon ground turmeric

  • 2

    garlic cloves minced

  • 1

    jalapeño pepper seeded and minced

  • 1 1/2

    cups water

  • 3/4

    cup uncooked basmati rice

  • 4

    curly leaf lettuce leaves

  • 4

    (10-inch) fat-free flour tortillas

  • 1

    cup (4 ounces) shredded reduced-fat Monterey Jack cheese

  • 1/2

    cup plain fat-free yogurt

  • 8

    (1/8-inch-thick) tomato slices cut in half crosswise

Directions

Preheat broiler. Combine the first 4 ingredients in a small bowl. Brush the barbecue sauce mixture over both sides of the tofu. Broil the tofu for 4 minutes on each side or until the tofu is bubbly. Heat olive oil in a medium saucepan over medium-high heat. Add chopped onion, ground turmeric, minced garlic, and jalapeño, and sauté 1 minute. Add water and rice; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until rice is tender. Place 1 lettuce leaf on each tortilla. Divide the broiled tofu slices evenly among the tortillas. Top each with 3/4 cup rice mixture, 1/4 cup shredded cheese, 2 tablespoons yogurt, and 2 tomato slices, and roll up. Cut each tortilla diagonally in half.

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