Happy Monday, friends! How was your weekend?
It finally feels like spring around here and I couldn’t be more excited! Of course, with the spring weather came my inability to focus and get much school work done this week. I only have 2 months left and a lot to accomplish, so I know I need to dig deep and find the motivation to get it all done–but it’s hard when the sun is shining and I just want to be outside!
I made these BBQ Tempeh Wraps a few weekends ago when Jeff was out of town for the weekend and I am completely obsessed. I’d been wanting to try and cook tempeh ever since having it for the first time at a restaurant months ago but could not find it anywhere locally for the life of me. So, I was super excited when I came across it in our local Kroger–I was shocked at how cheap it is too!
I quickly went through the package making these wraps, tempeh teriyaki bowls, tempeh salad… I picked up more this weekend and can’t wait to keep exploring new recipes!
BBQ Tempeh Wraps
Makes 1 wrap
3 ounces tempeh, cut into 2 strips
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons barbecue sauce
1 whole wheat tortilla wrap
1 tablespoon vegan ranch dressing
3 slices tomato
5 slices red onion
1 leaf lettuce
Heat olive oil over medium heat in frying pan.
Create rub for the tempeh by combining smoked paprika, garlic powder, salt, and pepper in a small bowl and then mixing.
Rub onto tempeh and then place tempeh in frying pan. Cook each side for 2-3 minutes, or until done. Coat with barbecue sauce.
Assemble wraps by spreading ranch dressing on tortilla, then topping with tempeh, tomato, red onion, and lettuce.
Serve immediately, and enjoy!
Time: 15 minutes