Today, I am jumping on the Tiktok wrap trend! Check out the video below to see the version I made and don’t forget to scroll down for the written recipes!
Fun fact: I don’t usually jump on trends because I’m usually a year late to trends LOL!
However, I found this interesting trend on Tiktok – the “Tiktok wrap”! The idea is to use a large tortilla and cut it from the middle down to one edge, and fill the different quadrants with your fillings of choice. After filling, you then fold it all up neatly into a triangle shape, and you can now eat it as is or grill it. It’s such a great hack! Super neat, super convenient, and leaves out the hassle of all those fillings fall off.
For MY version, however, we are not going to be making tortilla wraps (because they are oh so old news LOL – I also featured this idea in my 10 lazy vegan snack ideas video!). Instead, I made something Asian-inspired — taking nori sheets and using them to make sushi and kimbap (Korean seaweed rice rolls), rather than using a tortilla wrap. I saw this floating around in Korean YouTube circles and I thought “hey, I need to make that!”… So yes, I thought I would spin some cheap lazy vegan magic and give you guys ideas on what to put on these wraps.
These recipes are perfect for people who find rolling sushi or kimbap intimidating, especially if they are new to Asian cooking.
Without further ado, let’s get to the recipes!
Vegan Spam Kimbap Wrap
Ingredients (2 wraps / 2 servings):
Rice:
- 1.5 cups cooked short-grain (sushi) rice
- 1 tsp sesame oil
- 1/4 tsp salt
Other ingredients:
- 4 pieces Vegan Spam
- 8 thin slices of Korean pickled radish
- ½ cup grated carrots (cooked or raw)
- ½ avocado, sliced thinly
- 2 nori sheets
Instructions:
- In a small bowl, combine rice, toasted sesame oil, and a pinch of salt. Make sure to mix well. (Make sure to use short grain or sushi rice; otherwise your rice will not stick to the seaweed)
- Cut up carrots julienne-style and cook until softened in a heated pan with a little bit of oil. (Add small splashes of water as needed). Season with a pinch of salt.
- Take one nori sheet and cut it halfway on one side (see video for context).
- Place rice on the last two quadrants (the first quadrant is the one we will fold first). Using damp fingers, spread the rice out evenly, packing it down gently, and top with carrots and pickled radishes respectively. (TIP: have a bowl of water to dip your fingers into so the rice won’t stick to your fingers).
- Add mashed avocado on the first quadrant and sprinkle a little salt.
- Lastly, place two slices of smoked tofu (vegan spam) in the final quadrant.
- Fold the over the wrap starting from the first quadrant to the fourth until you form a smaller square wrap.
- Enjoy! Feel free to wrap it up and take it to go, wherever!
Tofu & Mushroom Kimbap Wrap
Ingredients (2 wraps / 2 servings):
Rice:
- 1.5 cups short-grain (sushi) rice
- 1 tsp sesame oil
- 1/4 tsp salt
Pan-fried “Tofu Egg”:
- 1 tsp oil
- ¼ block medium firm tofu, cut into 1 cm thick squares
- Around ¼ tsp Kala Namak (Black Salt)
Garlic Mushrooms:
- 1/2 tsp oil
- 1 cup mushrooms
- 1/2 tsp garlic powder
- Pinch of salt
Other ingredients:
- ½ cup grated carrots, cooked or raw
- Handful of baby spinach
Instructions:
- Cut tofu into squares (around 1 cm thick). Heat oil in a pan on medium high heat and cook tofu for 3-5 minutes on each side or until golden brown.
- Sprinkle some black salt (kala namak) onto each piece of tofu. Set aside.
- Cut up mushrooms and cook on the pan. Season with garlic salt (or garlic powder and salt). Set aside.
- Take one nori sheet and cut it halfway on one side (see video for context).
- Place rice on the last two quadrants (the first quadrant is the one we will fold first). Using damp fingers, spread the rice out evenly, packing it down gently (TIP: have a bowl of water to dip your fingers into so the rice won’t stick to your fingers).
- Top one of the rice-filled quadrants with the cooked mushrooms and the other with carrots.
- Add spinach on the first quadrant, and tofu pieces on the second.
- Fold the over the wrap starting from the first quadrant to the fourth until you form a smaller square wrap.
- Enjoy! Feel free to wrap it up and take it to go, wherever!
Chickpea Salad Sushi Wrap
Ingredients (2 wraps / 2 servings):
Rice:
- 1.5 cups cooked short-grain (sushi) rice
- 1.5 tbsp rice vinegar
- ¼ tsp salt
- ¼ tsp sugar
Chickpea Salad:
- ¾ cup chickpeas
- ½ tsp kelp granules (optional)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tbsp vegan mayo
- ½ tbsp Dijon mustard
- Pinch of pepper & salt as needed
Other ingredients:
- 1/2 avocado + generous pinch of salt
- 1/2 cup grated carrots, cooked or raw
- Soy sauce or coconut amino to dip or add into the wraps
Instructions:
- In a small mixing bowl, combine rice, rice vinegar, and a pinch of salt and sugar. Mix well and set aside.
- Drain and rinse chickpeas and mash in a bowl using a fork.
- Mix in some kelp granules (optional, only if you like the seafood-y flavour), onion powder, garlic powder, vegan mayo, and dijon mustard. Add salt and pepper as needed.
- Take one nori sheet and cut it halfway on one side (see video for context).
- Place rice on the last two quadrants (the first quadrant is the one we will fold first). Using damp fingers, spread the rice out evenly, packing it down gently (TIP: have a bowl of water to dip your fingers into so the rice won’t stick to your fingers).
- On top of the rice on the last quadrant, add carrots.
- Add chickpea salad on the second quadrant, and the avocado slices on the first quadrant.
- Optional: Drizzle some coconut aminos or soy sauce onto one of the quadrants. Or you can dip your wrap into soy sauce while eating!
- Fold the over the wrap starting from the first quadrant to the fourth until you form a smaller square wrap.
- Enjoy! Feel free to wrap it up and take it to go, wherever!
