Tempeh Avocado Wrap

This tempeh avocado wrap offers a delightful blend of flavors and textures, making it a wonderful choice for a meal any time. It combines the hearty, nutty taste of tempeh with creamy avocado, and includes a crunchy mix of vegetables, all wrapped up in a wholesome whole wheat tortilla. A homemade dressing of soy sauce, rice vinegar, maple syrup, and a hint of sriracha brings a zesty finish that complements the fresh ingredients. Suitable for anyone looking for a plant-based option, this wrap delivers both taste and nutrition.

Ingredients

• 8 oz tempeh, sliced
• 1 medium avocado, sliced
• 1/4 cup red cabbage, shredded
• 1/4 cup carrots, shredded
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp maple syrup
• 1 tsp sesame oil
• 1 tsp sriracha
• 2 whole whole wheat wraps

Instructions

1. Heat a pan over medium heat.
2. Once the pan is hot, add the tempeh slices. Cook until they are golden brown, about 3-4 minutes on each side.
3. While the tempeh cooks, prepare the dressing by combining the soy sauce, rice vinegar, maple syrup, sesame oil, and sriracha in a small bowl. Whisk until well mixed.
4. Lay the wraps flat on a clean surface. Divide the cooked tempeh, avocado slices, shredded red cabbage, and shredded carrots evenly among the wraps.
5. Evenly drizzle the dressing over the tempeh and vegetable mixture on each wrap.
6. Fold the sides of each wrap inward and then roll them up tightly to secure the fillings. Cut each wrap in half before serving.

Keywords: Healthy, Plant-Based, Vegetarian, Wraps, Tempeh

Spice Rack: Soy Sauce, Sesame Oil, Sriracha

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---