2 Serving
Lunch
Banh Mi Wraps
with Carrots & Pickled Jalapenos
SERVINGS
PREP & COOK TIME
5 min
CALORIES
650
FAT
30g
CARBOHYDRATES
68g
PROTEIN
22g
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INGREDIENTS
- 6 oz Nasoya® Organic Sproutofu® Baked Tofu Teriyaki
- ¼ oz fresh cilantro
- 2 tsp Sriracha
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 4 oz shredded carrots
- ¼ cup pickled jalapeños
- 2 12-inch flour tortillas
Allergens: Soy, Wheat.
SERVINGS
PREP & COOK TIME
5 min
CALORIES
650
FAT
30g
CARBOHYDRATES
68g
PROTEIN
22g
Get Recipes Delivered
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.
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