GF Honey Garlic Veggie "Chicken & Bacon" Ranch Wrap
- 3/4 cup ketchup
- 1/2 cup pure honey
-4 cloves garlic
- 1/4 gluten free tamiri soy sauce
- 200g unsweetened coconut flakes
- 1/4 cup gluten free tamiri soy sauce
- 1/4 cup maple syrup
- 1/2 teaspoon of liquid smoke
- 1 pack of extra firm tofu
- gluten free flour
- gluten free bread crumbs
- 1 egg
- large pinch dried parsley
- large pinch onion powder
- pinch of paprika
- salt & pepper
- 2 eggs
- 1 handful of spinach
- lettuce, red cabbage, shredded carrots mix
- cherry tomatos
- ranch dressing
There are quite a lot of components to bring this while wrap together, but trust me it's worth it. There will be a lot of leftover coconut bacon, but trust me you will want leftovers, it goes well on pretty much everything (soups, salads, sandwiches). Also if you're only making 1-2 wraps there will be leftover tofu, which is delicious on its own, or in a stir-fry. Feel free to half the coconut bacon & tofu amounts if you don't want leftovers.
Preheat oven to 350 degrees
We are going to start off by making the honey garlic to set aside until later. Chop your 4 cloves of garlic and fry in an oiled pan on medium heat for a few minutes (until it's translucent). Add in your ketchup, honey and gluten free soy sauce and stir together. Once it starts bubbling turn heat down and simmer for a few minutes. Take off heat and set aside.
Now we will make the coconut bacon which we can also set aside for later. Dump your bag of coconut flakes into a large mixing bowl and then mix in the soy sauce, syrup and liquid smoke. Once all the coconut flakes are covered you can dump the whole bowl onto a baking sheet with parchment paper and spread out. Sprinkle some pepper over top and put in the oven. It will take about 20-25 minutes in the oven but you will want to check every 5 minutes and mix your "bacon" around the pan to make sure it cooks evenly and the sauce coats evenly as well. Once your bacon is a nice dark brown you can set aside to cool (it will also harden as it cools).
Time to make the wrap! Literally just crack 2 eggs into your blender, add a handful of spinach and blend for a good minute or two to make sure all the spinach is chopped. Pour into a heated non-stick frying pan on medium-low for a few minutes. The top will start to form bubbles once it's ready. Put your wrap aside to cool down.
Now it's time to get our tofu ready and build our wraps. For the tofu you will want to cut into even strips. About half the length of the block of tofu is best. You will want to have one bowl with your gluten free flour in it. One bowl with your egg wash in it. And one bowl with your gluten free bread crumbs and spices in it. Roll your tofu strips into the flour then the egg wash, shake it off a little bit and then roll into your bread crumb mix. Do this for all the strips.
Heat up a large deep frying pan to about 3-4 on the burner with a good amount of oil (enough to cover half the tofu strip). You don't want it to be too high or else the tofu will burn real quick. Once the oil is hot place all of your tofu in (be careful there might be some splatter). Keep an eye on them because they will cook quite fast and you don't want them to be overcooked. Using tongs you can keep an eye on the bottoms and once they are a nice golden brown you will flip them and get the other side nice and crisp as well.
Once they are finished set them onto a piece of paper towel to dab off some of the grease and let cool for a minute or two. Then you are going to lightly toss them in your homemade honey garlic sauce. YUM. At this stage you're probably going to want to eat a piece or two because it's that good.
Once you've snacked on a couple of pieces, it's finally time to build the wrap. We are going to start by loading the wrap with ranch (I make my own ranch because it's way better than the bottled crap). Then add your lettuce, shredded carrots and red cabbage mix (I just used the pre-mixed bag, but feel free to buy all fresh and chop yourself if you want more fresh). Then you will want to add a piece or two of your tofu, be careful not to overstuff the wrap or else it will not fold and possible break. Top the tofu with some of your crispy coconut bacon and add in a few slices of cherry tomato. Now you can wrap it up and enjoy. I like to close both ends of the wrap before rolling it and then cut it in half. Or if you prefer you can close just one end and have and open wrap :)
I decided to enjoy with some extra ranch and pickled beans on the side, ENJOY!!!!