Tandoori Tofu Lettuce Wraps

“I am not a chef – I’m a qualified eater.”

I laughed when I heard that and instantly knew it was me! It’s no secret I love good food. I love creating new and exciting recipes. I also like to keep it clean.

Bored of the same-old dinners? Want to try something new and exciting?! Well, you have come to the right place!

You can also make this recipe using chicken in exactly the same way I use the tofu. I decided to make it with tofu because I will be serving these wraps with a side of Cheesy Potato Skins (recipe on my site) that taste like pizza!


1 pack extra firm tofu, drained and cubed (or chicken)

3 green onions, chopped

1 red pepper, chopped

1 avocado, diced

1 boston lettuce, leaves removes, washed and dried


1 c. fresh cilantro

1/2 lime, juiced

1 tbsp. tandoori

Salt and pepper to taste


Place cubed tofu (or chicken) in a large Ziplock bag.

To make the marinade: place all the ingredients in a food processor and pulse until smooth.

Pour marinade over tofu or chicken in the bag. Seal and shake to coat the tofu or chicken. You can marinate over night if you’d like.



Heat up a skillet on medium heat and put 1 tbsp. of olive oil in the pan.

Place tofu or chicken in the pan with the chopped red pepper and green onions. Cook until tofu is firm or chicken isn’t pink inside.



Arrange tofu (or chicken) with the red pepper on to a Boston lettuce leaf.




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