BBQ Tempeh Wraps

BBQ season is not over yet! Everyone is going to want a taste of your BBQ Tempeh if you bring this with you for lunch! And here’s a secret: you don’t even need to grill it!! 🤫 I cannot tell you how good this one is… you just have to trust me! 🤷‍♀️ 😃 I can never seem to make enough. It’s easy and delicious and can be added to a sandwich, rolled in a tortilla or added to the top of a salad, veggies or noodles! What are you waiting for?

BBQ Tempeh Wraps

BBQ season is not over yet! Everyone is going to want a taste of your BBQ Tempeh if you bring this with you for lunch! And here’s a secret: you don’t even need to grill it!! 🤫 I cannot tell you how good this one is… you just have to trust me! 🤷‍♀️ 😃 I can never seem to make enough. It’s easy and delicious and can be added to a sandwich, rolled in a tortilla or added to the top of a salad, veggies or noodles! What are you waiting for?

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Ingredients

1 block of plain tempeh
BBQ sauce see recipe below
1 cup washed greens
1 avocado cut into bite-sized pieces
1 to mato seeded and cut into bite-sized pieces
4 to rtillas
Optional - 1/4 red onion chopped
Fresh cilantro

BBQ Sauce

1 tbs tomato paste
2 tbs tamari
2 tbs maple syrup

Equipment

Pot for boiling water
Plate or cutting board
Paper towel
Basting brush
Baking sheet
Parchment paper
Wire rack for cooling tempeh
Skillet

Instructions

1. Add tempeh to a pot of boiling water for about 1 minute. After 1 minute, remove to plate or cutting board and pat dry with paper towel. Allow to cool.
2. Cut tempeh into 6 pieces (see photo) and then cut each one in half horizontally to make them thinner.
3. Prepare BBQ sauce (or use already made sauce of your choice) and brush onto tempeh. Allow to sit for 30-45 minutes (if possible) to let the flavor sink in.
4. While tempeh is resting, line a baking sheet with parchment paper and preheat oven to 375° F. Cook tempeh for 15 minutes, flipping halfway through.
5. Remove tempeh from oven and cool on a rack.
6. Heat tortilla flat in a skillet before filling.
7. Place warmed tortilla flat on counter or cutting board to assemble. Add a layer of lettuce, as well as red onion and cilantro, if desired. Finally, add 2-3 pieces of tempeh.
8. Roll the tortilla top down, bottom up and then side to side to seal.
** You can eat the tortilla this way or place your wrap back in the heated skillet for a minute, flip and then remove to enjoy!
** To prep ahead, prepare and keep components (other than avocado) separate in the refrigerator and combine within 24 hours of preparation. Avocado must be prepared only when ready to use.

Joanne Schneider believes in savoring your food and your life. After triumphing over fad diets and the stresses of running a multi-million dollar fashion company, Joanne got serious about her health, nutrition and raw food. Today she teaches extraordinary women and men like you how to do the same.