Mexican Wraps

My version of the candle cafe cookbook jewel. Healthy and delicious.

Ingredients:
1 lb firm tofu

Marinade for tofu (or chicken!):
1 c OJ
1/2 c lime juice
1/4 c honey
1/2 c chopped cilantro
2 tsp cumin
1/2 tsp chili powder
1 tsp salt

Avocado filling:
2 ripe haas avocados, peeled, pitted, and chopped
3 roma tomatoes, chopped
1 large onion, chopped
1 green pepper, chopped
1/4 tsp red pepper flakes
1/4 c cilantro
1 tsp salt

Large flour tortillas
1 can of black beans
1 c long grain brown rice
2 c chicken broth




pre-marinated tofu


1. Compile marinade, and cut firm tofu into 6 chunks, marinate for at least an hour in fridge.
2. Cook rice in chicken broth (takes about 40 mins).
3. Compile avocado filling in large mixing bowl
4. After marinating, remove tofu with slotted spoon, place on foil-lined shallow baking pan and broil in oven 5 to 7 mins. or until golden. Texture will still be soft, somewhat watery.
5. Reserve 1/2 cup of marinade and mix with avocado filling.
6. To compile wraps: chop one of the six tofu portions and place on lower end of wrap. Top with avocado filling, rice, and beans. Roll up lower side and outer sides first into wrap and cut on diagonal to serve.