Soy Curl BBQ Wrap Recipe

BBQ Soy Curl and Coleslaw Wrap (or Vegan BBQ)

There are four components to this recipe, the outer covering, or "wrap", the BBQ portion, the coleslaw portion and your favorite beans.

We have been enjoying NY style pre-made wraps that have less than 2 grams of fat per wrapper.  You could also use a 

• 98% fat free whole wheat tortilla, 

or your favorite type.  Be sure to look at the fat content and keep it as low as possible.

For the BBQ portion:

1. Rehydrate 1 cup of dry soy curls with a mixture of 1/4 cup BBQ sauce and enough boiling water to cover all the soy.  
2. Let that sit for 20 minutes or longer.  
3. Pour off any excess water and use an additional 1/4 cup of BBQ sauce to coat the hot soy curls.  
4. Set aside.

For the Coleslaw portion:

• 1 package shredded cabbage and carrot mix or about 4 cups

Coleslaw dressing:

• 1/4 cup lime juice
• 1/2 teaspoon lime zest, fresh
• 1 teaspoon Agave Nectar or your favorite sweetener
• 2 tablespoons almond milk, or any non-dairy milk
• 2 tablespoons vegan, fat-free mayonaisse
• Salt and Pepper, just a dash each

Pour dressing over the cabbage and toss to coat.  

Now you have a healthy version of coleslaw.  Nice and limey.

• Garbanzo beans, 1 can drained and rinsed

Instructions:

• Once all your components are gathered and ready, place a tortilla in a panina press to warm it and put those nice golden lines of color all over each side.  (Or warm it in a microwave for 20 seconds, or in a hot skillet.)  Remove while it is still pliable.
• Place warmed tortilla on a plate and spoon the BBQ Soy curls down the middle, about 1/3 of a cup should do.  Next to that spoon a line of Coleslaw.  Sprinkle 1/4 cup of beans over the top and then roll it up and place seam side down.  Slice across the middle with a diagonal cut.
• Try not to eat too many of these or you won't be able to get up from the table.  It really is one of the most fun ways to eat your cabbage.

:)

BBQ Soy Curls with Lime Coleslaw, PBNAF