Avocado and Tofu Salad Wraps

This recipe is for a quick and easy lunch. These wraps pack so easy, that you’ll be able to take one anywhere. We just took ours on a road trip from Florida to Arkansas. They travel well and are far better for you than standard roadside fare.

Since I live in a sub-tropical climate, we have access to avocados year round. I take full advantage of that fact and eat them all up, as often as possible! They are a good source of potassium, vitamin C and fiber! Get your avocados out and let’s get started.

The ingredients.

Oh look, tofu!

Hmm, did I forget to mention that the wrap also has tofu in it? Well, it does. Did you know that tofu is an excellent source of calcium and iron? Now you do! The tofu ups the protein of the avocado salad mix. More protein means you stay fuller, longer. I chose the sun dried tomato wraps this time, but any tortilla will do.

Step one – open and drain the tofu. Pat it dry with paper towels and set it aside.

dry the tofu

Step two – cut 2 avocados in half and remove the pits.

halve the avocados

Step 3 – Scoop out the innards and dump them into a medium sized bowl.

the green stuff

Step 493 – Cut your lime in half.

limes

Using one half of the lime, (save the other half for a margarita) squeeze the juice over the avocados and mash lightly.

mash it up

Grab that tofu. You only need 8 ounces, so cut it in half and save the other half for something else.

8 ounces

Slice it into about 6 slices.

tofu slices

Then, crumble the slices over the avocado in the bowl.

Crumbled tofu

Mash it all up, again.

mash it again

Now, get out the red onion and cut off a chunk. Then, dice up about 1/4 cups worth.

diced red onion

Add the onion, 1/4 cup of mayo, 1/2 teaspoon curry powder, 1/2 teaspoon salt & 1/4 teaspoon of pepper into the bowl.

dump in the rest

Mix all the ingredients together until they are well combined. Nobody wants a big wad of onions in the middle of their wrap.

mix it all up

Take out 6 tortillas and heat them according to the package instructions. Lay one flat and spread 1/2 cup of salad mix along the bottom edge.

Keep the sides empty

Fold the edges in, like this –

fold in the sides

then, roll it up.

roll it up

All done! Plate it up with a nice, kosher, dill pickle and some yummy, veggie chips and ring the dinner bell. Lunch is served.

Lunch Time!