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Serves 1 | Prep 10 mins | Cooks in 5 mins
1 tsp soy sauce (or tamari if gluten free)
1 tsp lemon juice
150g tofu, cut in batons
1 iceberg lettuce leaves
45g wholegrain (or gluten-free) pita wrap
1 carrot, cut in batons
1 Lebanese cucumber, cut in batons
2 sprigs coriander (or parsley)
Whisk soy sauce and lemon juice together.
Heat a non-stick medium sized frypan over medium heat and cook tofu until golden on all sides. Transfer to a flat bowl, pour marinade over and turn a few times.
Place lettuce leaf on wrap and top with tofu, carrots, cucumber, and parsley and roll up.
Energy: 1509.8kj
Protein: 23.3g
Carbs: 27.8g
Fibre: 10.9g
Sat. Fat: 2.5g
Fat: 15g
Calories: 360.6cal
Sugar: 8.7g