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August 6, 2015

Tofu Papaya Wraps

Sharon Palmer, RDN

  • A sweet and spicy wrap for now or later. Heather Poire

Serves 6


1/2 cup (115ml) canned light coconut milk, mixed well before measuring
1 1/2 teaspoons veg (check the label or make your own) Thai red curry paste
1/2 teaspoon minced fresh ginger
1 medium garlic clove, minced
1/2 teaspoon turmeric
1/2 teaspoon reduced sodium soy sauce
Pinch of cayenne pepper
One 12-ounce (340g) package extra firm tofu, drained, pressed and cubed
1 medium papaya, peeled and diced
1/2 cup (115g) chopped green onions (spring onions), white and green parts
1/4 cup (small bunch) chopped fresh cilantro (coriander)
Pinch of sea salt, optional
Six 9-inch whole grain tortillas or wraps
3 cups (675g) fresh watercress or baby salad greens


1. Mix together the coconut milk, curry paste, ginger, garlic, turmeric, soy sauce and cayenne in a mixing bowl until smooth.

2. Fold in the tofu, papaya, green onions, and cilantro. Taste and season with sea salt, if desired. Refrigerate for at least 30 minutes.

3. Place one tortilla on a cutting board. Spread 1/2 cup (115g) of the tofu mixture down the center of the tortilla in a row. Top with 1/2 cup (115g) of the watercress.

4. Fold the right side of the tortilla over the center and start to wrap tightly, pressing in as you wrap. Place the wrap on a serving dish seam side down.

5. Serve as a whole wrap for an individual meal (cut in half for easier eating), or slice into thin pinwheels for an appetizer.


1. If papaya is not available, substitute 1 large mango or 2 large peaches. You can also adjust the spiciness of the wraps by increasing the cayenne pepper.

2. This recipe can easily be made ahead of time for a quick lunch option. Reserve the filling in an airtight container in the refrigerator and prepare the wraps no more than four hours before serving time to prevent the greens from wilting and the wrap from getting soggy.