Texas Barbecue Wrap

Tofu is at home on the range with spicy barbecue sauce, Jack cheese, and aromatic rice, all wrapped up in a tortilla.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 18%
  • Fat: 8.6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 21g
  • Carbohydrate: 67.7g
  • Fiber: 1.6g
  • Cholesterol: 19mg
  • Iron: 2.6mg
  • Sodium: 823mg
  • Calcium: 315mg


  • 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) slices tomato, cut in half crosswise


  1. Preheat broiler.
  2. 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.
  3. 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.
  4. 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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