Banh Mi Wraps with Carrots & Pickled Jalapenos

Banh Mi Wraps

with Carrots & Pickled Jalapenos

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SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
650
FAT
30g
CARBOHYDRATES
68g
PROTEIN
22g

MAIN INGREDIENTS

  1. 6 oz Nasoya® Organic Sproutofu® Baked Tofu Teriyaki
  2. ¼ oz fresh cilantro
  3. 2 tsp Sriracha
  4. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  5. 4 oz shredded carrots
  6. ¼ cup pickled jalapeños
  7. 2 12-inch flour tortillas
Allergens: Soy, Wheat.
Nutrition

INSTRUCTIONS

1
Prepare the wraps
Small dice the tofu. Roughly chop the cilantro. In a small bowl, combine the Sriracha and Vegenaise.
2
Serve
Layer the diced tofu, shredded carrots, and pickled jalapeños on top of the tortillas. Drizzle with Sriracha mayo. Top with chopped cilantro. Fold in the sides and tightly wrap.