Tofu papaya wraps

Nut Free
Gluten Free
Soy Free
This colorful wrap features sweet papaya, cayenne-spiced tofu and rich coconut filling, making for a flavorful lunch or dinner that's full of powerful nutrients like beta-carotene, vitamin C, fiber and protein. Recipe comes courtesy of Sharon Palmer, RDN and originally appeared in Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes.

For the wraps


  • 1/2 cup canned light coconut milk, mixed well before measuring
  • 1 1/2 tsp Thai red curry paste
  • 1/2 tsp minced fresh ginger
  • 1 cup medium garlic clove, minced
  • 1/2 tsp turmeric
  • 1/2 tsp reduced sodium soy suace
  • cayenne pepper
  • 1 cup extra firm tofu, drained, pressed and cubed
  • 1 cup papaya, peeled and diced
  • 1/2 cup chopped green onions, white and green parts
  • 1/4 cup chopped fresh cilantro
  • sea salt, for taste
  • 6 cups nine-inch whole grain tortillas or wraps
  • 3 cups fresh watercress or baby salad greens


  1. Mix together the coconut milk, curry paste, ginger, garlic, turmeric, soy sauce and cayenne in a mixing bowl until smooth.
  2. Fold in the tofu, papaya, green onions, and cilantro. Taste and season with sea salt, if desired. Refrigerate for at least 30 minutes.
  3. Place one tortilla on a cutting board. Spread 1/2 cup of the tofu mixture down the center of the tortilla in a row. Top with 1/2 cup of the watercress.
  4. Fold the right side of the tortilla over the center and start to wrap tightly, pressing in as you wrap. Place the wrap on a serving dish seam side down.
  5. Serve as a whole wrap for an individual meal (cut in half for easier eating), or slice into thin pinwheels for an appetizer.


  • If papaya is not available, substitute 1 large mango or 2 large peaches. You can also adjust the spiciness of the wraps by increasing the cayenne pepper.
  • This recipe can easily be made ahead of time for a quick lunch option. Reserve the filling in an airtight container in the refrigerator and prepare the wraps no more than four hours before serving time to prevent the greens from wilting and the wrap from getting soggy.
This recipe is courtesy of Sharon Palmer, RDN and originally appeared in Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes.