This vegan Mexicana wrap with high protein filling is a delicious and filling dish that is perfect for a quick meal. The wrap is filled with a protein-rich mixture of kidney beans, tofu, strained tomatoes, corn and spices. It is easy to make and ready in just a few minutes. This wrap is a healthy option for anyone on a plant-based diet or looking for a high-protein meal.
Crush the garlic and fry in the pan with the tofu cubes until the tofu is golden brown. This takes about 3-5 minutes.
Add the remaining ingredients
Add strained tomatoes, drained kidney beans, drained corn, chili to taste, agave syrup and paprika powder. Stir everything well and let it heat up.
Finishing the filling
Let the filling simmer for a few minutes until all the flavors have melded well. Season to taste with salt and pepper.
Preparation of the wraps
Lay out each wrap and fill it generously with the prepared tofu filling.
Add avocado, cucumber, peppers, carrots, spinach, lettuce or other vegetables of your choice to the filling.
Toppings such as soy yogurt or vegan cream cheese round off the wrap.
Fold the wraps and enjoy this delicious, protein-rich meal!
Notes
Further information on vouching:- 2 wraps- Avocado , cucumber, peppers, carrots, spinach, lettuce, etc.- Soy yogurt , vegan cream cheeseThe nutritional information refers to the filling. You can choose the rest of the vegetables as you like.
Nutrition
Nutrition Facts
Vegan Mexicana wrap
Amount per Serving
Calories
191
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
6
mg
0
%
Potassium
593
mg
17
%
Carbohydrates
35
g
12
%
Fiber
10
g
42
%
Sugar
3
g
3
%
Protein
12
g
24
%
Vitamin A
3
IU
0
%
Vitamin C
6
mg
7
%
Calcium
52
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
