Dana Slatkin

Lunchbox Fix: Curried Tofu Salad Wrap

Curried Tofu Salad Wrap

Towards the end of the school year, making school lunches becomes a real chore. Every night, I line up the lunch boxes and, with assembly line rhythm, fill them with fruit, nuts, roasted seaweed and whole-grain snacks. But by now, the kids are tired of their usual repertoire. Cold grilled cheese and pasta just aren’t thrilling anymore.

When they discovered one of these in their lunches, they were anything but bored. An inviting sunny yellow swirl inside a whole wheat tortilla is definitely a departure from the usual. For those of you with finicky eaters, eliminate the curry and mango chutney and it becomes a vegetarian chicken salad. If you prefer your salad on the sweeter side, toss in some halved grapes, currants, or raisins. Make a double batch of the dressing to save for dipping carrot sticks…or to accommodate the likely requests for tomorrow’s lunch.

Try our gluten-free Stir-Fried Soba Noodles with Crispy Chicken and Greens.

Enter our May cooking contest — tell us about your favorite farmers market and send us a recipe for your favorite salad!

Photo credit: myrecipes.com

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Comments

  1. Maureen says:

    Thanks for this! It is winter here in South Africa right now but I have bookmarked this for September when spring arrives :) . I love tofu (being vegan) and this looks like something my omni husband would also eat.

  2. mustardseed says:

    You have a lovely blog with wonderful vegetarian recipes. I usually cook Indian food vegetarian food but always like to try other types of vegetarian dishes too. I have bookmarked a couple of your recipes to try out…like the spinach soup and the asparagus fritters! YUM

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