Texas barbecue wrap

4 servings

Ingredients

Quantity Ingredient
¼ cup Barbecue sauce
1 teaspoon Chili powder
½ teaspoon Ground cumin
½ teaspoon Dried oregano
1 pack Light tofu; drained and sliced lengthwise into 1/4-inch pieces 12.3-ounces
2 teaspoons Olive oil
¼ cup Chopped onion
1 teaspoon Ground turmeric
2 Garlic cloves; minced
1 Jalapeno pepper; seeded and minced
1½ cup Water
¾ cup Uncooked basmati rice
4 Curly leaf lettuce leaves
4 Fat-free flour tortillas -10-inchs diameter
1 cup Shredded reduced-fat monterey jack cheese
½ cup Plain fat-free yogurt
8 slices Tomato; 1/8 inch thick --cut in half crosswise

Directions

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 ¼ cup rice mixture, ¼ 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@...> 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@... on Apr 22, 1999, converted by MM_Buster v2.0l.

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