Texas Barbecue Wrap
Heather came up with this idea when we had some of the Barbecued Bean Salad (recipe in Salads & Sides) in the refrigerator. We all agreed it was wonderful! This is also a great lunch idea because it is just as delicious cold as it is warm. Take all the ingredients in separate containers and assemble just before eating.
Serves: 4-6
Prep Time: 10 min
Cook Time: 45 min
Ingredients
Directions
1 Preheat oven to 350 degrees.
2 Cut the drained tofu into 1/4 inch thick slices. Mix the barbecue sauce and salsa together. Lay the tofu slices in the bottom of a non-stick baking dish in a single layer. Pour the sauce over the tofu, then flip and turn until the tofu is well covered with the sauce. Place the tofu in the oven and bake uncovered for about 25 minutes, then turn all the tofu over and continue to bake for another 20 minutes, or until the sauce has cooked into the tofu and the tofu is no longer soft. Remove from oven and slice tofu into bite-sized strips.
3 To assemble, warm a tortilla, spread some of the bean salad down the center of the tortilla, add a few strips of tofu, some greens, avocado, and sauce, if desired. Roll up and eat.
