Texas Barbecue Wrap

Categories: Sandwiches, Vegetarian, Cooking lig
Yield: 4 servings

1/4 c Barbecue sauce
1 ts Chili powder
1/2 ts Ground cumin
1/2 ts Dried oregano
1 pk Light tofu; drained and
-sliced lengthwise into
-1/4-inch pieces 12.3-ounces
2 ts Olive oil
1/4 c Chopped onion
1 ts Ground turmeric
2 Garlic cloves; minced
1 Jalapeno pepper; seeded and
-minced
1 1/2 c Water
3/4 c Uncooked basmati rice
4 Curly leaf lettuce leaves
4 Fat-free flour tortillas
---10-inchs diameter
1 c Shredded reduced-fat
-monterey jack cheese
1/2 c Plain fat-free yogurt
8 sl Tomato; 1/8 inch thick --cut
-in half crosswise

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 1/4 cup rice mixture, 1/4 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@netrax.net>

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@skypoint.com on Apr 22, 1999, converted by
MM_Buster v2.0l.

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