Texas Barbecue Wrap

• 1/4 cup barbecue sauce
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 (12.3-ounce) package light tofu, drained and sliced lengthwise into 1/4-inch pieces
• 2 teaspoons olive oil
• 1/4 cup chopped onion
• 1 teaspoon ground turmeric
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1 1/2 cups water
• 3/4 cup uncooked basmati rice
• 4 curly leaf lettuce leaves
• 4 (10-inch) fat-free flour tortillas
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
• 1/2 cup plain fat-free yogurt
• 8 (1/8-inch-thick) slices tomato, cut in half crosswise

1. Preheat broiler.
2. Combine the first 4 ingredients in a small bowl. Brush the barbecue sauce mixture over both sides of the tofu. Broil the tofu for 4 minutes on each side or until the tofu is bubbly.
3. Heat olive oil in a medium saucepan over medium-high heat. Add chopped onion, ground turmeric, minced garlic, and jalapeno, and saute 1 minute. Add water and rice; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until rice is tender.
4. Place 1 lettuce leaf on each tortilla. Divide the broiled tofu slices evenly among the tortillas. Top each with 3/4 cup rice mixture, 1/4 cup shredded cheese, 2 tablespoons yogurt, and 2 tomato slices, and roll up. Cut each tortilla diagonally in half.

barbecue sauce, chili powder, ground cumin, oregano, light tofu, olive oil, onion, ground turmeric, garlic, pepper, water, basmati rice, curly leaf, flour tortillas, cheese, yogurt, tomato

Taken from www.myrecipes.com/recipe/texas-barbecue-wrap (may not work)