# What You'll Need:
→ Tofu & Marinade
01 - 14 oz firm tofu, pressed and cut into ½ inch strips
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - ¼ cup sweet chili sauce
05 - 1 tbsp soy sauce
06 - 1 tsp sesame oil
→ Holiday Slaw
07 - 2 cups finely shredded red cabbage
08 - 1 cup finely shredded green cabbage
09 - 1 medium carrot, grated
10 - ½ cup pomegranate seeds
11 - 2 tbsp dried cranberries
12 - 2 tbsp toasted pumpkin seeds
13 - 2 tbsp chopped fresh parsley
→ Slaw Dressing
14 - 2 tbsp vegan mayonnaise
15 - 1 tbsp apple cider vinegar
16 - 1 tsp maple syrup
17 - ½ tsp Dijon mustard
18 - Salt and pepper, to taste
→ Wrap Assembly
19 - 4 large flour tortillas (12 inch)
20 - 2 cups lightly crushed tortilla chips
21 - ½ cup vegan sour cream or plain plant-based yogurt
22 - ½ avocado, sliced (optional)
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss tofu strips with cornstarch until evenly coated.
03 - Heat vegetable oil in a non-stick skillet over medium-high heat and fry tofu strips 2–3 minutes per side until golden and crisp.
04 - Transfer tofu to a bowl and toss with sweet chili sauce, soy sauce, and sesame oil until well coated. Spread on the prepared baking sheet and bake for 10 minutes to caramelize.
05 - In a large bowl, mix red cabbage, green cabbage, grated carrot, pomegranate seeds, dried cranberries, pumpkin seeds, and parsley.
06 - Whisk vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper together. Pour over slaw and toss to combine.
07 - Heat tortillas in a dry skillet or microwave until pliable.
08 - Spread 2 tbsp vegan sour cream on the center of each tortilla. Layer a handful of holiday slaw, sweet chili tofu, crushed tortilla chips, and avocado slices if using.
09 - Fold in the sides of the tortilla, then roll tightly, tucking in the ends.
10 - Toast wraps seam-side down in a skillet over medium heat for 2–3 minutes per side until golden and crispy.
11 - Slice each wrap in half and serve immediately.
