Texas barbecue wrap
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Barbecue sauce |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Dried oregano |
| 1 | pack | Light tofu; drained and sliced lengthwise into 1/4-inch pieces 12.3-ounces |
| 2 | teaspoons | Olive oil |
| ¼ | cup | Chopped onion |
| 1 | teaspoon | Ground turmeric |
| 2 | Garlic cloves; minced | |
| 1 | Jalapeno pepper; seeded and minced | |
| 1½ | cup | Water |
| ¾ | cup | Uncooked basmati rice |
| 4 | Curly leaf lettuce leaves | |
| 4 | Fat-free flour tortillas -10-inchs diameter | |
| 1 | cup | Shredded reduced-fat monterey jack cheese |
| ½ | cup | Plain fat-free yogurt |
| 8 | slices | Tomato; 1/8 inch thick --cut in half crosswise |
Directions
1. Preheat broiler.
2. Combine the first 4 ingredients in a small bowl. Brush the barbecue sauce mixture over both sides of the tofu. Broil the tofu for 4 minutes on each side or until the tofu is bubbly.
3. Heat olive oil in a medium saucepan over medium-high heat. Add chopped onion, ground turmeric, minced garlic, and jalapeno, and sauté 1 minute.
Add water and rice; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until rice is tender.
4. Place 1 lettuce leaf on each tortilla. Divide the broiled tofu slices evenly among the tortillas. Top each with ¼ cup rice mixture, ¼ cup Shredded cheese, 2 tablespoons yogurt, and 2 tomato slices, and roll up.
Cut each tortilla diagonally in half.
Yield: 4 servings.
Calories 439 (18% from fat); fat 8.6g (sat 3.8g, mono 2.3g, poly 1.2g); protein 21g; carbohydrate 67.7g; fiber 1.6g; cholesterol 19mg; iron 2.6mg; sodium 823mg; calcium 315mg.
WW-9 points.
Busted by Gail Shermeyer <4paws@...> Notes: "Tofu is at home on the range with spicy barbecue sauce, Jack cheese, and aromatic rice, all wrapped up in a tortilla." Recipe by: Cooking Light Magazine, May 1998 Posted to EAT-LF Digest by aml@... on Apr 22, 1999, converted by MM_Buster v2.0l.