Sauce
5 ¼ oz/160g smooth peanut butter
2 tbs tamari/soy sauce
1 tbs sweet chilli sauce or 1 tbs maple and ¼ tsp chili flakes
1 tbs sesame oil
Little knob of ginger grated
Small garlic clove grated
6 -8 tbs water
Juice of 1 lime
Tofu
1 x 9oz/280g blocks firm tofu
1 thumb sized piece of ginger finely grated
1 garlic clove finely grated
1 tbs sesame seeds
4 tbs teriyaki sauce
4 tbs tamari sauce
2 tbs maple syrup
1 tbs sesame oil
Freshly ground black pepper
Salad
1 x 4 oz/130g bag of mixed salad of your choice.
1 medium carrot chopped into matchsticks
1 small cucumber or half a large one, sliced into matchsticks
Small handful fresh mint leaves roughly chopped
Small handful coriander leaves roughly chopped
1 small handful cherry tomatoes
1 mango chopped into thin strips
1 tbs of sesame seed black or white or a mix
1 mild red chilli sliced
1 lime cut into quarters
1/4 cup of roasted peanuts
1 tsp salt
1 tsp ground black pepper
Pre heat the oven to 180°Fan. And Line a baking tray.
In a medium bowl add all the ingredients for the tofu except the tofu, whisk together and set aside.
Take the tofu and pat dry with kitchen towels, give it a little squeeze to remove excess liquid. Dice into roughly 2cm cubes and add to the marinade, toss to combine. Set aside to marinade for 15-30 minutes. If you don’t have time just spread-out marinade and all onto the lined baking tray. Drizzle with a little light oil and place in the oven for about 20 minutes turning halfway.
Place all the ingredients for the sauce except the water, into a bowl and whisk till combined. Add the water 1 tbs at a time till you get the consistency you like. Taste and adjust seasoning. If it’s a little thick you can add a splash of water or more stock.
Gentle toast the roasted peanuts in a dry frying pan and set aside to cool. Once cooled a little, roughly chop and place in a small serving bowl.
Prepare all the vegetables and mango and place on a serving platter along with the salad and sprinkle with the mint and coriander leaves and lime wedges. Slice the chilli and add that to a small serving bowl. Serve alongside the chopped peanuts and peanut sauce.
When you are ready to serve and tofu has cooked, warm the wraps as per packet, spread a little peanut sauce followed by salad leaves and herbs, the vegetables and mango ¼ of the tofu cubes, the chopped peanuts, chilli if using and a squeeze of lime. Fold up both ends and roll. Cut in half and serve with extra peanut sauce to dip on the side. The sauce can be used as a dressing or dip for a further 3 days kept refrigerated.
What our customers say
Excellent
Based on 32 Reviews
Peggy
Honestly, the best gluten free wraps on the market. They don’t break and are so soft. It’s hard to come by GF wraps that taste this good!
Noel
These wraps are really tasty and I love that is has so much fiber!
Vincent
I wish I knew about your wraps sooner, they are the perfect GF alternative! Even my non-gluten free son loves them!
Maya
I love these wraps, they are super soft and easy to fold!
