Recipe of the Week: Veggie Stir Fry Wrap
I’ve said it before, and I’ll say it again: I ? food that can be folded up into a delicious, portable, edible wrapper. What’s not to love?! So of course, I was pretty stoked about our recipe of the week theme for this month—wraps!
When it comes to wraps, the possibilities are endless, but one of my fave options is the classic veggie stir fry wrap. It’s awesome, since it’s one of those recipes you can really customize based on the foods you like, and it’ll be delish! Check it out:
Here’s what you’ll need:
- Your fave veggies (I used carrots, yellow onion, frozen corn, bok choy, kale, snow peas, and mushrooms, but some other delish options are red peppers, broccoli, edamame, spinach, etc.)
- Extra-firm tofu
- Whole-wheat wrap
- Olive oil
- Your fave stir fry sauce (I used a mixture of soy sauce, garlic powder, rice vinegar, sriracha sauce, hoisin sauce, salt, and pepper, but teriyaki sauce is another awesome option.)
First up, drain your tofu (directions can be found here). While it’s draining, grab your veggies of choice and make sure they’re all chopped up into bite-sized pieces. Add a little olive oil to a frying pan, then toss in the ingredients that need to be cooked longer first (like onions, carrots, and snow peas). As you’re cookin’ the veggies, chop your tofu up into cubes, then add it to the frying pan and mix in with the veggies.
At this point, start adding in your fave seasonings and sauces (or if you’re using just one sauce like teriyaki, you can add that now too), then add the rest of your veggies. Continue to stir and season the veggies and tofu until you find the stir fry mixture that makes you smile in delicious anticipation of what you’re about to eat. Grab a wrap, warm it up on the stovetop or in a microwave, then pile as much stir fry in it as you like. I topped mine with a little more hoisin and sriracha sauces—super tasty!
This is a great dish to share—just sayin’. Enjoy!