Vegan Curry Chicken Wrap

Discover the perfect blend of bold flavors and plant-based goodness with this Vegan Curry Chicken Wrap. Featuring protein-packed baked tofu coated in a fragrant curry marinade, this recipe brings together the warmth of spices like ginger and garlic with the subtle sweetness of maple syrup. Wrapped in hearty whole wheat tortillas and loaded with crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, and a creamy layer of vegan mayonnaise, these wraps are both nutritious and satisfying. A sprinkle of fresh cilantro adds a bright, herbaceous finish that perfectly complements the rich flavors. Ready in under an hour and ideal for meal prep or a quick lunch, these wraps are a delicious vegan twist on a classic curry favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Drain the tofu and press it between paper towels or a tofu press to remove excess water.

Step 3

Cut the tofu into 1-inch cubes.

Step 4

In a large bowl, whisk together curry powder, soy sauce, maple syrup, olive oil, garlic powder, ground ginger, salt, and pepper.

Step 5

Add tofu cubes to the bowl and gently toss to coat all pieces evenly with the marinade.

Step 6

Spread the tofu on a baking sheet lined with parchment paper.

Step 7

Bake for 25-30 minutes, flipping halfway through until the tofu is golden and slightly crispy.

Step 8

While tofu is baking, prepare the wrap fillings: wash and dry the romaine lettuce leaves, slice the tomato and cucumber.

Step 9

Once the tofu is done, let it cool for a few minutes.

Step 10

Lay out the whole wheat wraps or tortillas. Spread 1 tbsp of vegan mayonnaise on each wrap.

Step 11

Layer 2 romaine lettuce leaves, a few slices of tomato, cucumber slices, and 1/4 of the baked tofu on each wrap.

Step 12

Sprinkle chopped cilantro over the tofu and vegetables.

Step 13

Roll up the wraps tightly, tucking in the edges as you go, then slice in half if desired before serving.

Nutrition Facts

Serving size	(1277.9g)

Amount per serving	% Daily Value*
Calories	1649.2

Total Fat 87.0g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 8.7g
Cholesterol 13.5mg	0%
Sodium 7788.4mg	0%
Total Carbohydrate 144.1g	0%
Dietary Fiber 28.6g	0%
Total Sugars 32.4g
Protein 91.1g	0%

Vitamin D 0IU	0%
Calcium 2989.2mg	0%
Iron 29.3mg	0%
Potassium 2540.5mg	0%

*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.

Source of Calories

Fat: 45.4%

Protein: 21.1%

Carbs: 33.4%