Back in the nineties I co-owned the first ever wrap cafe in the country – Duo Wraps and Espresso on Ponsonby Road. Our wraps were a little different from your regular sandwich variety that you see everywhere today; they were all made to order and were toasted on the outside. Each wrap was a complete meal.
One of our most popular wraps was the Pesto Chicken with our signature dressing which was a secret until now. All of our wraps had the option of swapping out the meat for seasoned tofu, and as I no longer eat meat, I thought I’d make the vegetarian version and share the recipe with you. This is one of the tastiest wraps ever, the mushrooms, feta and dressing combine so well. Even the most dedicated meat eater will love this delicious, much kinder version.
Pesto ‘Not Chicken’ Wraps
To make and assemble the wraps you’ll need …
One pack of large spinach wraps, perfect crispy fried tofu (see recipe below), a block of feta, one large avocado, about 2 cups each of spinach and kale stalks removed, 1 cup button mushrooms, jasmine rice, 1/2 can drained chick peas (reserve the liquid to make aquafaba) and the ‘secret’ ingredient, Duo Dressing (see recipe below)
Chop the spinach and kale into strips, slice the mushrooms and avocado. Cook the jasmine rice as per the packet, you’ll need a couple of cups of cooked rice
1/2 Cup pesto
1/3 Cup cashew pieces
1/3 Cup olive oil
1 Tbl dijon mustard
1 Clove roasted garlic
1/3 Cup white vinegar
Salt and pepper to taste
Place all of the ingredients except the white vinegar into a food processor and combine, pour in the white vinegar a little at a time and mix well, taste it and add the salt and pepper and a little filtered water if it’s too thick.
Perfect Crispy Fried Tofu
First of all you need to get a firm tofu from the supermarket or local Asian market, this is vital if you want crispy cooked tofu that does not go soft and mushy. Take the tofu and place it on two paper towels then place it on a board or plate, put another two paper towels on top and then another board or plate on the top, next put something very heavy on top of this, I always use my mortar and pestle. Leave the tofu for at least half an hour while the water drains out.
When you are happy this has happened (I leave mine for an hour) slice into 70mm wide slices and slice through the other way making each piece 70mm by 200mm. Place around 1/2 cup cornflower into a bowl, add the tofu slices and toss gently until covered. Quickly heat some coconut oil in a large frying pan and cook the tofu on medium heat until golden brown with a little Moroccan seasoning, heat through then take out and drain on a paper towel.
Add the mushrooms to the pan the tofu was in and saute with more coconut oil, once done add the chickpeas and rice, heat gently stirring to combine, add the kale and spinach right at the end, toss through and remove from the heat.
Assemble your wraps; lie each tortilla out flat, crumble about 1.5 Tbl of feta in a line along each one keeping clear of the sides, then add the rice mixture, about 5-6 Tbl along the same line as the feta, place the avocado down one side. Add a line of Duo Dressing along the other side, don’t be stingy but don’t put to much either, see the picture below.
Then carefully roll up each wrap tucking the edges in, to seal the tortillas you can put a tiny bit of water along the edge to help them stick, place each one sealed side down in a clean dry frying pan, toast until lightly brown then flip and do the same to the other side. Cut them through on an angle and serve with one lying down and one up.