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Drain the pickles well before adding to each wrap. This is a saucy sandwich, so extra liquid can make it a bit messy once you bite in.

Recipe by Cooking Light November 2015


Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Serves 4 (serving size: 1 wrap)


Ingredient Checklist


Instructions Checklist
  • Combine vinegar and sugar in a small saucepan over medium-high heat; bring to a simmer.

  • Slice carrots into thin ribbons using a vegetable peeler; place in a bowl. Thinly slice radishes; add to bowl. Pour vinegar mixture over vegetables; gently toss to coat using tongs. Set aside.

  • Combine mayonnaise and Sriracha in a bowl, stirring with a whisk.

  • Cut tofu in half horizontally, and slice into 8 (1-inch) pieces; pat dry. Sprinkle evenly with salt. Heat canola oil in a nonstick skillet over medium heat. Add tofu; cook 1 minute on each side. Drizzle sesame oil over tofu; cook 30 seconds.

  • Drain carrots and radishes; discard liquid. Place wraps on a cutting board. Spread mayonnaise mixture down center of each wrap. Top evenly with tofu, cucumber, and pickled vegetables; sprinkle with cilantro leaves. Roll each wrap tightly; cut in half.

Nutrition Facts

334 calories; fat 19.1g; saturated fat 1.8g; mono fat 7.1g; poly fat 7.5g; protein 19g; carbohydrates 27g; fiber 9g; iron 3mg; sodium 740mg; calcium 109mg.