Vegetable Wrap

Zutaten

• 1 cup or 7 oz Ranch Dressing (see Notes)
• 2 tsp Canola oil
• 2 tsp Chipotle spice, salt-free
• 2½ cups or 1 lb Tofu
• 1 cup or 2 oz *Romaine lettuce, fresh, chopped, rinsed, dry
• 1 cup or 4 oz *Green bell peppers, fresh, chopped
• 1 cup or 4 oz *Onions, fresh, chopped
• 1½ cups or 4 oz *Carrots, fresh, sliced
• ¾ cup or 4 oz *Cucumbers, fresh, diced
• 6 - Whole-grain tortillas, 8" (1 oz each)

Zubereitung

1. Prepare Ranch dressing. See the Notes Section for ingredients and directions. Ranch dressing can be prepared ahead of time and refrigerated.
2. Press firm tofu for at least 30 minutes (Can press tofu while making ranch dressing). Drain pressed tofu and cut into small cubes.
3. Sprinkle tofu with chipotle spice. Let rest for 20 minutes.
4. Critical Control Point: Cool to 40 °F or lower within 4 hours.
5. Heat oil in a medium non-stick sauté skillet over medium-high heat. Add seasoned tofu. Sauté over medium-high heat uncovered until tofu is lightly browned.
6. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
7. Remove tofu from heat and set aside for step 9.
8. Combine ranch dressing, lettuce, bell peppers, onions, carrots, cucumbers, and cheese (optional) in a large bowl.
9. Add tofu to vegetable mixture. Stir well.
10. Critical Control Point: Cool to 40 °F or lower within 4 hours.
11. To prevent tortillas from tearing when folding, steam for 3 minutes until warm.ORPlace tortillas on a sheet pan lined with parchment paper. Place tortillas in two rows and cover with parchment paper. Place in a warm oven at 135 °F for at least 10 minutes.
12. Portion ½ cup vegetable mixture onto the center of each warm tortilla.
13. Fold the bottom of the tortilla up and over the filling.
14. Fold in the outside edges so they nearly touch each other.
15. As you roll the burrito forward, use the tips of your fingers to tuck and press the sides into a tight cylinder.
16. Place 6 wraps, seam side down on a cookie sheet pan (9½” x 13” x 1”).
17. Critical Control Point: Hold at 40 °F or below until served.
18. Serve 1 wrap.