Chipotle Tofu & Hummus Wraps (vegan)

I like to keep things simple. From my personal care routine and street style to cooking and eating, I’m definitely in the “less is more” camp. But it hasn’t always been that way, especially when it came to cooking. I once had a tendency to make things too complicated – maybe in the name of tradition, convention or familiarity, maybe in the hopes of inventing the next big culinary “thing.” In any case, years of personal cheffing, recipe developing, improv cooking, catering, meal planning, entertaining and most importantly, adulting, I’ve officially left that life behind. I’m no longer trying to reinvent the wheel, I’m trying to make plant-based eating delicious, satisfying and approachable.

This recipe is a good example of what I’m trying to get at here. It’s nothing fancy, but it’s freaking tasty. It’s nothing new, but it’s the best version of itself. You see what I’m saying? I eat tofu and veggie wraps just like this one on the regular. I always, and I mean always have burrito-size tortillas in the freezer and fridge. Then I fill ‘em up with all the plant-goodness that will fit. I start with a sauce-spread-thing, in this case my classic hummus, then comes cooked grains, like farro, fresh or cooked veggies and a flavor bomb or two. The flavor-bomb in this guy is quick pickled red onions, which honestly couldn’t be easier. Finally, I top it off with baby spinach, roll it on up (with some elbow grease) and devour.

Chipotle-Roasted Tofu & Hummus Wraps
serves 4 (1 super-stuffed wrap per serving)

Ingredients

1 batch crispy chipotle tofu, get recipe here
1-1/4 cups hummus of choice, see my recipe below
1-1/3 cups cooked farro
1 cup diced cucumber (2-3 mini cucumbers)
1 cup diced sweet bell pepper (1 large pepper)
1/2 cup quick-pickled onions + liquid, see my recipe below
4 small handfuls baby spinach
4 burrito-size tortillas, I’m using flour

To Make

Prepare tofu, pickled onions and hummus (if using homemade).

Heat tortillas gently in a skillet or oven to make them pliable (it doesn’t take much!). I like to heat them as I assemble/roll each wrap, but if heating all at once, keep them stacked and wrapped in a clean towel until ready to roll.

Spread a heaping 1/4 cup hummus across the middle of the tortilla, end to end (stopping 1” from the edge). Top hummus with 1/3 cup farro, some of the tofu, 1/4 cup cucumber, 1/4 cup bell pepper, 2 tablespoons pickled onions, a drizzle of the pickling liquid and a small handful of spinach.

Side Note
this is going to a be a super stuffed wrap, definitely pushes the limits of my burrito-size tortilla but still manageable.

Fold the tortilla over the fillings, using pressure to pack the fillings together under the tortilla, then continue the roll, folding the sides in as you go.

Simple Homemade Hummus
makes about 2 cups

Drain and rinse a 14-oz can chickpeas, reserving 1/2 cup of the liquid. Blend drained chickpeas with 2-3 tablespoons olive oil, 1/3 cup tahini, 1/4 reserved chickpea liquid or water, 1-3 cloves garlic (to taste, peeled/chopped), 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, 3/4 teaspoon salt and 3 tablespoons fresh lemon juice. Add more chickpea liquid to consistency (or water or olive oil). Season with more lemon juice, salt and pepper to taste.

Quick Pickled Red Onions

In a small bowl, combine one small minced red onion with equal parts water and vinegar until onions are submerged. Red wine and white wine vinegars are my favorites. Season with salt, a couple good pinches or so. Refrigerate. Allow onions to sit for at least 20 minutes or up to 2 weeks.

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