My oldest child is allergic to soy, so I usually make (and devour) these wraps before he has a chance to see them. You can use cooked chicken breast instead of tofu for a pretty good result, too. I also like to use an avocado here, which means the amount of mayonnaise needs to be cut.

Ingredients:

1/2 block extra firm tofu, cut into rectangular strips

1/2 large carrot, grated

1 celery stalk, diced

1 tbsp red onion, diced

1 cup green leaf mix

¼ cup walnuts, crushed

1/4 cup raisins

1/4 cup mayonnaise (soy is ok, too)

1  tsp curry powder

1 tbsp. lemon juice

1 tsp. agave syrup

3  spinach wraps

Salt  to taste

Sauce: Mix the mayo,  the curry powder, the agave,  the lemon juice and the salt together in a small bowl. Cool in the fridge for ten minutes. Spread the sauce on the wrap and place all other ingredients on top. Wrap and serve!

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