So Delicious Greek Wraps with Lemon-Kissed Tofu

Hot off the press—and hot out of our test kitchen—we have a winner for the I Can’t Believe It’s Dairy Free Recipe Contest, presented by So Delicious Dairy Free. We tested an impressive roster of recipes, from Guilt-Free Spinach Artichoke Dip to Peanut Butter and Jelly Icebox Pie, from Creamy Cauliflower Cashew Soup to  Cardamom-Scented Rice Pudding, we had more than a few favorites. But in the end, one recipe tantalized our taste buds more than any other: Jamie Brown-Miller’s So Delicious Greek Wraps with Lemon-Kissed Tofu. Big congrats to Jamie, who will win a year’s supply of So Delicious Dairy Free and a $200 Visa gift card. Get the winning recipe below.

So Delicious Greek Wraps with Lemon-Kissed Tofu
Serves 6

2 Tbs. olive oil

Zest of 1 lemon

1 14-oz. block extra firm tofu, drained and patted dry

6 7-inch pieces vegan flatbread

1 1/2 cups So Delicious Plain Greek Cultured Coconut Milk yogurt

3 cups baby spinach, loosely packed

1 small red onion, halved and thinly sliced (2/3 cup)

1 cup Kalamata olives, chopped

1. Press lemon zest into each side of the tofu, and season with salt and pepper to taste.

2. Heat olive oil in large skillet over medium-high heat. Sear tofu 4 minutes per side, turning once. Remove from heat, place in a bowl, and use a fork to mash tofu into bite-sized pieces.

3. Place flatbreads on a flat surface. Spread each flatbread with equal amounts yogurt, avoiding the outer 2 inches. Top yogurt with spinach, onions, olives, and tofu.

4. Roll up flatbread, tucking one end under and continuing to roll until completely wrapped. Halve wraps by slicing diagonally, and serve.