Disclosure: I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
This week I realized something BIG about myself. Something I’ve been seriously missing. Something of which I can’t believe I don’t carve out more time to do. So what is it?
I don’t make enough sandwiches, that’s what.
The power of a good sandwich (or wrap, in today’s case) can be astounding. It transforms a plate from a boring dissected salad into a handheld masterpiece where ingredients meld and mingle like single college students at a toga party. I must say, Greg is the sandwich creator of our house, which is probably the #10 reason why I’m marrying him in a few weeks – he’s the sandwich guy.
I’m totally in love with Sabra’s new line of spreads and when I was generously provided with free product in partnership with The Recipe Redux – I knew Greg and I would come up with something great. These spreads are much like a hummus, but slightly thinner in viscosity and ‘squeezable’ from a bottle. With just one finger swipe of the Garlic Herb Sabra Spread to my lips I was sold on incorporating this conveniently squeezable hummus into my sandwich creation. Plus, I’m NOT a mayo lover (ick, in my opinion) but who likes a dry sandwich? Ew, definitely not this girl. Sabra Spreads are the perfect way to add a boost of flavor to your sandwiches.
Scramble up some tofu with sautéed onions, zucchini, shredded carrot, and garlic. Add a smear of Sabra’s Garlic Herb Spread to your warmed up tortilla, layer scramble mixture, dried chives and top with a crap-ton of baby spinach. Wrap the wrap (sorry, grammar) and ‘glue’ with more Sabra Spread.
Voila! Slice that baby in half and you’ve got lunch or even breakfast; best eaten warm OR chilled.
- 2 Tbsp. olive oil
- 1/2 yellow onion, diced
- 1/4 zucchini, halved and thinly quartered
- Salt and pepper, to taste
- 1/2 block firm tofu, gently pressed and sliced into 5-1" blocks
- 1 medium carrot, shredded
- 1 heaping Tbsp. dried chives
- 2 8" whole wheat tortillas
- 1/4 cup Sabra Garlic Herb Spread
- 2 cups of spinach
- Heat olive oil in a medium skillet over medium high heat. Add in the onions and cook for about 5 minutes or until translucent, stirring often.
- Add zucchini into skillet and season with salt and pepper to taste. Cook an additional two minutes. Add in the shredded carrot, cook an additional 1 minute continuously stirring to prevent sticking.
- While vegetables cook, crumble tofu blocks into small bite-sized pieces using your hands. Add to the skillet and cook an additional 5 minutes or until the tofu begins to brown.
- Remove skillet from heat, stir in the dried chives.
- Warm the tortillas in a dry skillet over low heat for 2-3 minutes, flipping tortilla once during warming time. (Alternatively, you can also microwave tortillas wrapped in a damp paper towel)
- Spread 3 Tbsp of Sabra Garlic Herb Spread down the middle of a tortilla. Layer 3 Tbsp of the tofu mixture and top with 1 cup of spinach (or a large handful).
- Roll the wrap by first folding the tortilla over from the bottom to partially cover the tofu and spinach, then fold in the 2 sides; finish rolling and put the burrito seam side down on a plate. Seal the seam with 1 Tbsp of Sabra Garlic Herb Hummus on the inside. Slice wrap in half and enjoy!
Hope you enjoy Sabra’s new hummus spreads as much as I do! Share your favorite sandwiches in the comments below, I’m always looking for new lunch ideas 🙂 And be sure to check out these other ideas from fellow Recipe Redux members: