Tofu, Jicama, & Mango Salad Wraps


Prep Time: 15 minutes 

Servings: 2



large Crepini® Egg Wraps (Cauliflower or Gluten-Free Grains)
1 cup bibb lettuce
8 ounces baked tofu, cut into ¼-inch slices
½ cup jicama, peeled and cut into ¼-inch matchsticks
½ cup mango, peeled, pitted, and cut into ½-inch cubes
2 tablespoons roasted peanuts, roughly chopped

For the Citrus Dressing

1 tablespoon olive oil
2 teaspoons fresh orange juice
1 teaspoon fresh lime juice
1 teaspoon Dijon mustard
⅛ teaspoon garlic powder
⅛ teaspoon kosher salt
⅛ ground black pepper


  1. Make the citrus dressing: Add all ingredients to a jar. Secure a lid and shake until combined. Place in the refrigerator until ready to use. 
  2. Place each Crepini on a plate. Top with lettuce, sliced tofu, jicama, mango, and peanuts.
  3. Drizzle dressing on top, roll and serve!


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