Teriyaki Tofu “Asian Burrito” Wrap with Quick Pickles
Asher Sadler·16 min·Makes 1 large wrapA big, punchy handheld wrap that uses your leftover teriyaki tofu plus crisp cucumber and carrots. The trick is to add brightness (quick pickles + lime) and a creamy, sesame-ginger sauce so the wrap tastes like takeout—not like a salad. Crisp the tofu in a hot pan to bring back texture, then build and roll like a burrito so it holds together and stays crunchy. Great for a fast solo dinner or a packable lunch.
- quick
- lunch
- low sodium-friendly
- vegetarian
- wrap
Ingredients
- Wrap
- •1 large flour tortilla (lavash works too)
- •1–1 1/2 cups leftover teriyaki tofu, cubed
- •1/2 cup shredded carrots
- •1/2 cup cucumber, cut into matchsticks or thin half-moons
- •1 handful leafy greens (optional) (I’m assuming you have some—let me know if not and we’ll skip it)
- Quick pickles (2 minutes)
- •2 tbsp rice vinegar or white vinegar
- •1 tsp sugar or honey
- •1–2 tsp water
- •Pinch salt (optional; keep tiny for low-sodium)
- Sesame-ginger drizzle
- •1 tbsp tahini OR 1 tbsp mayo (either works) (I’m assuming you have one—let me know which)
- •1 tsp toasted sesame oil
- •1–2 tbsp lime juice or rice vinegar
- •1 tsp grated ginger (or 1/4 tsp ground ginger)
- •1 small clove garlic, grated (or 1/4 tsp garlic powder)
- •1–3 tbsp water, to thin
- •Chili flakes or black pepper, to taste
Instructions
Crisp the tofu
Heat a 12-inch cast iron pan over medium-high until a drop of water skitters, then add 1–2 tsp neutral oil.
Add the teriyaki tofu cubes in a single layer. Cook 2–4 minutes undisturbed until you see browned edges, then toss and cook 1–2 minutes more until lightly crisped. If the pan starts to look sticky, splash in 1 tbsp water and scrape up the glaze.
Quick-pickle the veggies (keeps it crunchy)
In a bowl, stir together vinegar, sugar/honey, water, and the tiny pinch of salt (if using). Add the cucumber and carrots and toss; they should smell bright and lightly sweet-sour.
Make the drizzle
In a small bowl, whisk tahini (or mayo), sesame oil, lime juice/vinegar, ginger, garlic, and enough water to make it a pourable sauce. Taste: it should be tangy and nutty; add more lime/vinegar if it tastes flat.
Build and roll like a burrito
Warm the tortilla 10–15 seconds per side in a dry pan until pliable (it should feel soft, not stiff).
Lay down greens (if using), then a line of tofu, then drained quick-pickled veggies. Drizzle sauce (don’t overdo—too much makes it slippery), then add chili flakes.
Fold in the sides and roll tightly away from you. Let it sit seam-side down 30 seconds so it “sets,” then slice on a bias.
Tip: If your tofu is very salty-sweet from teriyaki, go heavier on lime/vinegar and lighter on any added salt. If it’s dry, add an extra spoonful of sauce before rolling.