• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Texas Barbecue Wrap

  • Recipe Submitted by on

Category: Sandwiches, Vegetarian

 Ingredients List

  • 1/4 c Barbecue sauce
  • 1 ts Chili powder
  • 1/2 ts Ground cumin
  • 1/2 ts Dried oregano
  • 1 pk Light tofu; drained and
  • -sliced lengthwise into
  • -1/4-inch pieces 12.3-ounces
  • 2 ts Olive oil
  • 1/4 c Chopped onion
  • 1 ts Ground turmeric
  • 2 Garlic cloves; minced
  • 1 Jalapeno pepper; seeded and
  • -minced
  • 1 1/2 c Water
  • 3/4 c Uncooked basmati rice
  • 4 Curly leaf lettuce leaves
  • 4 Fat-free flour tortillas
  • ---10-inchs diameter
  • 1 c Shredded reduced-fat
  • -monterey jack cheese
  • 1/2 c Plain fat-free yogurt
  • 8 sl Tomato; 1/8 inch thick --cut
  • -in half crosswise


1. Preheat broiler.

2. Combine the first 4 ingredients in a small bowl. Brush the barbecue
sauce mixture over both sides of the tofu. Broil the tofu for 4 minutes on
each side or until the tofu is bubbly.

3. Heat olive oil in a medium saucepan over medium-high heat. Add chopped
onion, ground turmeric, minced garlic, and jalapeno, and sauté 1 minute.
Add water and rice; bring to a boil. Cover, reduce heat, and simmer 30
minutes or until rice is tender.

4. Place 1 lettuce leaf on each tortilla. Divide the broiled tofu slices
evenly among the tortillas. Top each with 1/4 cup rice mixture, 1/4 cup
Shredded cheese, 2 tablespoons yogurt, and 2 tomato slices, and roll up.
Cut each tortilla diagonally in half.

Yield: 4 servings.

Calories 439 (18% from fat); fat 8.6g (sat 3.8g, mono 2.3g, poly 1.2g);
protein 21g; carbohydrate 67.7g; fiber 1.6g; cholesterol 19mg; iron 2.6mg;
sodium 823mg; calcium 315mg.

WW-9 points.

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