Name: Recipe for Roasted Vegetable Wraps with Seasoned Marinade
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: 4 cups, enough for 10 (1/3-cup servings) wraps
Cuisine: Entrees
Ingredients: 1/2 Soy Curls or 8 ounces firm tofu, cut into ½-inch cubes; 1/3 water; 1 chicken-style seasoning; 1 nutritional yeast flakes; 1 Bragg Liquid Aminos (for soy curls); 1 medium bell pepper, diced; 1 medium red onion, cut into 1/2-inch wedges; 1 medium zucchini, cut lengthwise and then into 1/4-inch slices; 1 broccoli, cut into small pieces (optional); 1/4 fresh mushrooms, cut into fourths (optional); 1 Bragg Liquid Aminos (for marinade); 1 honey or other liquid sweetener; 1 lemon juice; 1 Lawry’s Seasoned Salt; 5 large whole wheat tortillas; 1/3 Simple Eggless Mayo

roasted vegetable wrap with veggie garnishes

Entrees An Easy, Plant-Based Handheld

A nice combination of fresh veggies and chicken-like pieces, roasted to bring out their flavor. Wrapping this mixture in a tortilla is an easy way to get everyone, including children, to eat their veggies. If you don’t overfill the wraps, you can eat them with your hands. These wraps are great for sack lunches, picnics, or hikes. The filling is also delicious in fajitas, burritos, and tacos.

Roasted Vegetable Wraps with Seasoned Marinade

Recipe courtesy of

Neva Brackett

Prep Instructions

Yield: 4 cups, enough for 10 (1/3-cup servings) wraps
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Recipe Ingredients

1/2 cup Soy Curls or 8 ounces firm tofu, cut into ½-inch cubes
1/3 cup water
1 teaspoon chicken-style seasoning
1 teaspoon nutritional yeast flakes
1 tablespoon Bragg Liquid Aminos (for soy curls)
1 medium bell pepper, diced
1 medium red onion, cut into 1/2-inch wedges
1 medium zucchini, cut lengthwise and then into 1/4-inch slices
1 cup broccoli, cut into small pieces (optional)
1/4 pound fresh mushrooms, cut into fourths (optional)
1 tablespoon Bragg Liquid Aminos (for marinade)
1 tablespoon honey or other liquid sweetener
1 teaspoon lemon juice
1 teaspoon Lawry’s Seasoned Salt
5 large whole wheat tortillas
1/3 cup Simple Eggless Mayo

To prepare roasted vegetable filling, in a saucepan or microwave-safe container, combine Soy Curls with water and seasonings. Bring to a boil and let stand for 10 minutes. If using tofu, omit water and coat with same seasonings.
For marinade, in a separate bowl, combine Bragg Liquid Aminos, honey, and Lawry's Seasoned Salt. Mix well.
Set oven to broil. Add vegetables to Sweet and Sour Marinade and mix to coat vegetables.
Drain excess. Add soaked Soy Curls or seasoned tofu. Spread mixture in lightly oiled sheet pan or large casserole dish. Broil uncovered for 5 to 10 minutes or until crisp-tender.
Place tortillas one at a time in preheated skillet over medium-high heat for about 30 seconds.
Spread one tablespoon of Simple Mayo down the center of each tortilla, followed by ¾ cup of vegetable filling. Add lettuce if desired.
Fold up the bottom and roll up the sides to make a wrap.
Serve immediately. May also be served chilled or microwaved for a few seconds to warm.