Lunch stop will be the high point of your camping or river trip with these hearty, crunchy, and slightly spicy tofu curry wraps. Swap in roasted chicken, or bring both options, and let everyone build their own wraps. Packed with protein and fresh veggies, these wraps are the perfect fuel for an afternoon of paddling or hiking.
These wraps are one of my go-to river trip lunches because everything can be prepped ahead, and the ingredients stay fresh in the cooler for days.
Prep ahead for your river trip or camping trip
- Roast the tofu or chicken: Preheat oven to 425°F. Cut tofu or chicken into ½-inch cubes and spread on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 25 minutes, until lightly browned. Let cool, then store in a sealed container in your cooler. (Check out our food packing tips for river and camping trips, including storage container recommendations.)
- Chop the veggies: Dice the carrots, celery, and onion, and store together in a separate container.
- Prep the herbs: Chop the cilantro and store in its own container to keep it fresh.
- Make the dressing: Combine yogurt, lemon juice, and curry powder. Store in a container with a tight-fitting lid in your cooler.
- Pack the crunch: Store cashews separately with your dry goods so they stay crisp.
Assemble at camp
When you’re ready to eat, combine the roasted chickpeas, tofu or chicken, chopped veggies, cilantro, and cashews in a large bowl. Add the dressing and toss until everything is well coated.
Set out a variety of wraps and let everyone build their own. I like to bring romaine lettuce, cheese wraps, corn tortillas, and both whole wheat and white flour tortillas. It’s good to have options when you’re feeding a large group!
More river camp meal ideas
Looking for more easy, make-ahead meals for your next trip?
- Easy River Trips Meals for Vegetarians, Vegans, and Meat-Eaters
- Make-Ahead River Trip Camp Dinners
- Dutch Oven Cooking for River Trips
Easy Tofu Curry Wraps for Camping
A little spicy, a little crunchy, and super hearty, these curry wraps are perfect for camping or river trips. Prep the ingredients ahead, then toss everything together at camp for an easy, protein-packed meal.
- Total Time: 1 hour
- Yield: 8 servings (about 8 cups) 1x
Ingredients
- 1 (15 oz) can chickpeas, rinsed and dried
- 2–3 Tbsp olive oil
- 14 oz extra-firm tofu, pressed and cubed (or 2 cups cooked chicken, chopped)
- 1/4 cup plain Greek yogurt
- 1–2 Tbsp curry powder (to taste)
- 2–3 Tbsp lemon juice
- 1 cup diced carrots
- 1 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 cup cashews
- 1–2 Tbsp everything bagel seasoning (or salt, pepper, garlic powder)
- 8 large tortillas, cheese wraps, and/or Romaine lettuce leaves)
Instructions
- Roast the chickpeas:
Preheat oven to 425°F. Spread chickpeas on a parchment-lined baking sheet. Drizzle with olive oil, toss to coat, and season. Roast for 20–25 minutes, until golden and slightly crispy. - Prepare the protein:
If using tofu, roast alongside chickpeas or grill until lightly browned. If using chicken, cook and chop into bite-sized pieces. - Make the dressing:
In a small bowl, mix yogurt, lemon juice, and curry powder until smooth. - Assemble the filling:
In a large bowl, combine chickpeas, tofu or chicken, carrots, celery, onion, cilantro, and cashews. Pour dressing over and toss until evenly coated. - Serve:
Spoon filling into wraps or lettuce leaves and serve immediately.
Notes
Camping prep tips:
- Roast chickpeas and tofu ahead of time and store in separate containers in your cooler
- Chop vegetables and store separately for freshness
- Mix dressing ahead and store in a sealed container
- Assemble wraps fresh at camp for best texture
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
