Name: Grilled Zucchini Tofu Wraps with Creamy Avocado and Chimichurri
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 lavash breads (or large wheat tortillas); 2 medium (about 250g zucchinis); 14 oz 400g firm tofu, drained and patted dry or lightly pressed; 1 large (about 200g avocado); 2 tbsp olive oil; ½ tsp salt; 4 tbsp thick chimichurri (or another herby sauce)

If you’ve got 25 minutes, you’ve got everything you need to roll up a lunch that’s fresh, satisfying, and completely plant-based. These grilled zucchini tofu wraps are layered with creamy avocado and a punchy chimichurri sauce, then tucked into soft lavash or tortillas. It’s a quick win whether you’re craving something cozy and warm or prepping ahead for a cold wrap the next day.

Make a double batch if you’re sharing. Or if you’re not (no judgment), just know they keep beautifully overnight.

Two tortilla wraps filled with grilled zucchini, tofu, creamy avocado, and greens, cut in half and stacked on a wooden board, with fresh cilantro and a small bowl of chimichurri dip in the background.

Ingredients (Serves 2 large wraps)

2 lavash breads (or large wheat tortillas)
2 medium (about 250g) zucchinis
14 oz (400g) firm tofu, drained and patted dry or lightly pressed
1 large (about 200g) avocado
2 tbsp olive oil
½ tsp salt
4 tbsp thick chimichurri (or another herby sauce)

Two flatbreads, two zucchinis, a block of tofu in a glass bowl, an avocado, a small jar of chimichurri, a bowl of salt, and a bottle of oil are arranged on a white surface—perfect for making Grilled Zucchini Tofu Wraps.

Step-by-step Instructions

1. Preheat and prep
Set your oven to 400°F (200°C). For easier cleanup, line a grilling pan or baking sheet with foil or parchment.

2. Slice the tofu and zucchini

Cut the tofu into ½ inch (12mm) thick slices.
Trim the zucchini ends, then slice lengthwise into ½ inch slabs.
Tip: For extra flavor and texture, you can salt the zucchini slices and let them sit for 10 minutes, then pat them dry before cooking.

Blocks of tofu on a white cutting board with a large knife to the right. One block is sliced into thick pieces, perfect for adding to Grilled Zucchini Tofu Wraps or pairing with creamy avocado.

3. Season and roast

Arrange tofu and zucchini in a single layer on the pan.
Brush both sides with olive oil and sprinkle with salt.
Bake for 10 to 12 minutes, flipping halfway through.

4. Broil for browning

Move the pan to the broiler for 3 to 4 minutes.
Keep an eye on things here—broilers vary, and a little char goes a long way.

Slices of tofu and zucchini placed on a foil-lined baking tray, drizzled with olive oil, perfect for making Tofu Wraps or Grilled Zucchini Wraps, and ready for roasting before adding your favorite chimichurri sauce.

5. Slice the avocado

Cut the avocado in half, remove the pit, then slice lengthwise into ¼ to ½ inch pieces.
If prepping ahead, a quick brush of lemon or lime juice helps prevent browning.

A cutting board with a halved avocado, avocado slices, a pit, a knife, and a spoon on a white background—perfect for preparing Creamy Avocado or Chimichurri dishes.

6. Warm the lavash or tortillas

A quick 10-second warm-up in the microwave or dry pan helps them stay pliable and easier to roll.

7. Assemble the wraps
For each wrap:

Lay out one lavash.
Place half the tofu down the center.
Drizzle with 2 tablespoons of chimichurri.
Add half the zucchini slices.
Top with half the avocado.
Fold in the sides, then roll it up burrito-style.

A rectangular flatbread on parchment paper with grilled zucchini, creamy avocado slices, and a vibrant chimichurri spread arranged in a row at the center.

8. Serve and enjoy
These are best served warm and fresh, but they’re still delicious cold the next day. Store wrapped in foil or a container in the fridge.

A Grilled Zucchini Tofu Wrap cut in half and filled with tofu, vegetables, and avocado sits on a wooden board, with fresh cilantro nearby and a small bowl of chimichurri sauce in the background.

Extra Tips for Success

Tofu texture tip: Pressing tofu for even 15 minutes helps it crisp better in the oven.
Chimichurri shortcut: Store-bought is fine, but choose a thick one if possible so it doesn’t make the wrap soggy.
Flavor upgrade: Want more zing? Add a few chili flakes or a splash of vinegar to your chimichurri.
Make it your own: Swap in grilled eggplant, roasted red peppers, or baby spinach if you’re low on zucchini or avocado.
Meal prep friendly: These hold up well overnight and are easy to grab and go. Just keep the sauce layer tucked between tofu and veg to avoid sogginess.

A wrap filled with grilled halloumi cheese and creamy avocado, partially wrapped in brown paper, sits on a wooden board next to a small bowl of chimichurri and fresh cilantro.

Now you’ve got a quick, satisfying wrap that works for lunch, light dinner, or a breezy meal prep win. If you try it, don’t forget to snap a photo and tag it – I’d love to see your version!

A sliced Grilled Zucchini Tofu Wrap on a wooden board, filled with grilled vegetables and white cheese. A small bowl of Chimichurri and a white cloth appear in the background. Fresh cilantro is placed nearby.

A close-up of Grilled Zucchini Tofu Wraps cut in half, filled with tofu, cucumber slices, greens, herbs, and creamy avocado, placed on a wooden board with a piece of brown paper partially wrapped around it.

Print Recipe