Smoky Tempeh Avocado Wrap (Vegan, Gluten-Free)
A flavorful, filling sandwich wrap featuring protein-rich smoky tempeh, creamy avocado, and nourishing raw greens and veggies. Vegan and gluten-free.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz (227g) package tempeh
- 2 tbsp tamari
- 2 tbsp maple syrup
- ½ tsp liquid smoke
- ½ tsp smoked paprika
- black pepper
- 1 cup (236 mL) water
- 4 tbsp tahini, well-stirred
- 1 clove minced garlic, or 1/2 tsp garlic powder
- 2 tbsp lemon juice
- 3 -4 tbsp water, as needed
- ¼ tsp salt, or to taste
- 1 avocado, sliced
- 1 large red bell pepper, sliced
- 4 cups greens (spring mix, baby kale, baby spinach)
- 4 cups red cabbage, sliced thinly
- 5 large sandwich wraps or tortillas*
- 1 cup hummus of choice
Instructions
- 1
Cut tempeh into 1/2 inch strips and place in a single layer in a nonstick pan. Stir together all marinade ingredients in a small bowl, and pour over the tempeh slices. Over medium heat, bring liquid to a simmer and cook until most of the liquid is evaporated, flipping the slices halfway. This will take around 5-6 minutes.
- 2
Reduce heat to medium low and continue to cook tempeh until all liquid is evaporated and the tempeh begins to caramelize, flipping to ensure each side of every piece is evenly browned, about 2-3 more minutes. Remove from heat.
- 3
To make tahini sauce, combine all ingredients in a small bowl and whisk until smooth, adding water as needed to reach desired consistency.
- 4
To assemble wrap, spread 2-3 tbsp hummus on each tortilla, then top with greens, tempeh, cabbage, avocado, and bell pepper. Drizzle 1-2 tbsp of the tahini sauce on top, roll up tightly, and wrap in parchment paper, if desired. Cut in half and serve. Keeps in refrigerator for up to five days.