Copyright 2007 - 2011 Martha Theus and 21st Century Vegetarians
1 package thinly sliced Tofurky® deli slices, Hickory Smoked flavor
3 large flour burrito wraps
Eggless mayonnaise (I like Follow Your Heart Grapeseed Mayo, or any Vegan Mayo)
1 TBSP. Mixed Grilled Vegetable Bruschetta (I use Trader Joe’s or Whole Foods)
1 TBSP. Corn and Chili Tomato-less salsa (I use Trader Joe's)
½ small tomato, sliced
½ avocado, sliced
Miso Mayo, Spicy Red Pepper Flavor (Whole Foods or other natural food stores carries this)
1 large carrot (shredded)
Alfalfa Sprouts
Oil for sautéing (I use grapeseed or canola)
Directions:
Heat the tortillas and then set them aside. If you have a tortilla warmer that works fine. Otherwise, you can heat a little oil in a skillet and put each tortilla in the skillet for a few seconds until warm.
In the same skillet, add a little more oil (about 1 TBSP) and sauté the Tofurky slices for about a 1 - 2 minutes. Do not overcook. You just want them to become soft and juicy.
Spread a thin layer of the eggless mayonnaise on one wrap. Add about 5 slices of Tofurky in the middle of the tortilla, layering them so that you have a thin layer. Directly on top of the tofurky, add the bruschetta, corn chili salsa, tomato and avocado.
Top with a thick squirt of the Miso Mayo, and then add the carrots and the sprouts. Fold each wrap at the ends, tuckin in the corners. Then fold the wrap lengthwise and gently squeeze it into a tight roll. Secure it with toothpicks and slice and enjoy!
Makes 3 wraps.
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Watch the video to see how to make the wraps!
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