Recipes » Main Dish » Barbecue Popcorn Chicken Wraps
T. Colin Campbell Center for Nutrition Studies


  • 1 pound extra firm tofu, drained, pressed for 30 minutes, and broken into 1-inch pieces
  • 3 Tbsp almond meal
  • 3 Tbsp nutritional yeast, flaked or powdered
  • 1 ½ Tbsp granulated garlic
  • 1 tsp sea salt, more or less to taste
  • Black pepper to taste
  • ¾ cup Pineapple Barbecue Sauce
  • 4 (10-inch) whole grain wraps
  • 1 medium carrot, grated
  • 1 cup sliced romaine lettuce
  • ⅔ cup plant-based ranch dressing


  • 1. Preheat the oven to 350 degrees F.
  • 2. Combine the almond meal, nutritional yeast, garlic, sea salt, and black pepper in a bowl and mix well.
  • 3. Add the tofu to the bowl. Gently toss to completely coat the tofu.
  • 4. Place the seasoned tofu on a nonstick or parchment-lined baking sheet, and bake for 20 minutes.
  • 5. Turn the tofu cubes over and bake for another 20 minutes, or until the tofu is browned.
  • 6. Toss the tofu with the barbecue sauce and cook for another 10 minutes.
  • 7. Place the wraps on a work surface. Divide the barbecue tofu among each of the wraps and top with grated carrots, romaine lettuce, and Ranch Dressing.
  • 8. Fold the ends of the wrap over, toward the center, and roll it up.

Cooking Tips

  • 1. For a quicker recipe, feel free to use your favorite pre-made BBQ sauce.

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