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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180°C.
Rinse and pat dry the chickpeas, mix with the oil and spices and bake for 30 minutes, stirring halfway, until crispy.
Press the tofu to remove liquid and cut into 1 cm thick rectangles. Coat both sides in the almond flour, cornstarch, salt and pepper mix.
Grill on an oiled pan for 5 minutes on each side until golden and crispy.
Make the dressing by mixing all the ingredients, adding water at the end to reach the desired consistency.
Warm up the wrap. Mix the lettuce with the avocado, half of the chickpeas and the dressing, and place on the wrap.
Cut the tofu into strips and place on the wrap. Add more dressing if desired.
Wrap like a burrito, cut and enjoy.
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Kale can replace the romaine lettuce.
Regular flour can replace the almond flour.
Vegan Parmesan is optional.
Can I use a different type of wrap?
Yes, you can use any wrap of your choice, but a high-protein whole grain wrap is recommended for added protein.
How can I make the tofu extra crispy?
Ensure the tofu is well-pressed to remove excess moisture and coat it evenly with the almond flour and cornstarch mixture.
What can I use instead of tahini in the dressing?
You can substitute tahini with almond butter or cashew butter for a different flavor profile.
Is the vegan Parmesan necessary?
No, the vegan Parmesan is optional and can be omitted if desired.
How do I store leftovers?
Store any leftover components separately in airtight containers in the refrigerator for up to 2 days.
