Ingredients
For the Wrap
- all plants Spinach & Tofu Goujons
- 4 wraps (2 per person)
- A handful of cherry tomatoes
- Lettuce of choice (we've used little gem here)
For the Chimmichurri
- 3tsp capers
- 2tsp chilli flakes (depending on spice preference)
- 1 big bunch of parsley
- 1 big bunch of coriander
- 2 cloves garlic, minced
- Good Drizzle of Olive Oil
- 2 tsp dried oregano
- 2tbsp red wine vinegar
- 3 birds eye chillis
- Salt & pepper to taste
For the Fennel & Carrot Salad
- 2 Carrots
- 1/2 Bulb of Fennel
- 1 Lemon Zested & juiced
- Handful of parsley, roughly chopped
- Salt, to taste
Method
- Put all plants Tofu Goujons in the air fryer for 8 minutes, then prep all the veg going inside your wrap.
- Cut 2 wraps into a smaller circle using a small bowl. Use the off cuts to create some tortilla chips by drizzling oil over and seasoning them before popping them in your air fryer for the last 2-3 minutes of your Tofu Goujons cooking time.
- Mix the Chimmichurri ingredients together in a bowl. Top tip: you can make a batch of this ahead of time to use in this recipe as well as plenty of others!
- Assemble: for each Crunch Wrap, lay the large wrap flat. Then spoon over a layer of Chimmichurri, and layer up with chopped lettuce, Tofu Goujons, fennel and carrot salad and tomatoes. Drizzle a bit more Chimmichurri ontop and pop your extra tortilla chips if you'd like before placing the small wrap disk on top.
- Fold the outer edges of the large wrap around the top, flip and place in a hot pan for 2 minutes on each side before flipping to cook for 2 mins on the other side. Serve by slicing in half.
