BBQ "Chicken" & Coleslaw Wraps

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 1 15

Cook Time: 15

Servings: people

Calories: 138kcal

My husband Jeffrey had been craving some good BBQ for quite some time now and came into the kitchen one morning with this wild idea, “How about a BBQ & Coleslaw Wrap?”. I have to admit I was skeptical at first but after a few attempts at getting the BBQ sauce just right we were absolutely blown away at how utterly scrumptious this recipe is. The smoky rich BBQ sauce and chewy, lightly crusted, tofu curls sitting atop our creamy coleslaw all wrapped up in a charred tortilla… mind blown. You will be amazed at how delicious, quick & easy this recipe is!

Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership

Equipment

Ingredients

Soy Curls Marinade

BBQ Sauce

1 small onion diced
4 tablespoons tomato paste
⅓ cup white wine vinegar
½ cup deglet dates
3 teaspoons blackstrap molasses
2 teaspoons Bragg liquid aminos
2 ½ teaspoons smoked paprika
½ teaspoon garlic powder
½ teaspoon cracked pepper
¾ cup water

Other

Coleslaw <= Try our tasty coleslaw recipe!
Wraps of your choosing

Instructions

Soak the soy curls in the vegetable broth, smoked paprika and Braggs mixture for at least an hour before using.
To make the BBQ Sauce, sauté the onions until lightly browned.
Add remaining BBQ Sauce ingredients along with the cooked onions to a blender and blend until smooth.
Cook the soy curls in a pan until all of the liquid is absorbed and the soy curls are slightly browned.
Stir a cup of the BBQ sauce into the soy curls.
Scoop a generous amount of the soy curls mixture onto a wrap and top with a scoop of coleslaw.
Keep the remaining BBQ sauce in an airtight container in the fridge for up to a week.

Scan To Watch The Video!

Nutrition