Remove the tofu from the packaging.
Wash and pat dry and slice the tofu into thick long chunks.
Make a slurry with cornflour and salt.
Set your pan on medium heat, spary a bit of oil on it.
Dip each tofu block in the cornflour slurry, then roll in bread crumbs.
Place the tofu on the medium warm pan.
Don't move it much till the side is crisped and the tofu piece moves easily.
Then flip and cook another side.
Once all sides are crisped, tofu is ready, remoe and set aside.
Warm up the wrap on a flat pan.
Place the spinach and top it with shredded carrot.
Place a couple of pieces of the crispy tofu on it.
Whisk together cream and chilli oil.
Drizzle the dressing on the tofu.
Fold the sides of the wrap and roll tight.
Wrap is ready.