Grilled Zucchini Tofu Wraps with Creamy Avocado and Chimichurri
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.
Servings: 2 large wraps
Calories: 752kcal
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
Instructions
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.
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.
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.
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.
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.
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.
Assemble the wraps
- 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.
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.
Notes
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.