Baked Tortilla Wraps
Per 1 wrap
4 ounces tempeh
1 teaspoon olive oil
3 tablespoons chopped red onion
1⁄4 small green bell pepper, finely chopped
1 tablespoon red wine vinegar
2 soft tortilla wraps
2 tablespoons natural peanut butter
Preheat oven to 350°F. Spray a baking sheet with cooking spray.
Cut the tempeh into thin strips. Heat the olive oil in a frying pan over medium heat. Add the onion and cook until tender. Add the green pepper and cook for 1–2 minutes.
Push the vegetables off to the side of the pan and add the tempeh in the middle, laying the strips out flat. Splash the red wine vinegar over the tempeh. Cook until the tempeh is browned on both sides, turning over once. Mix the vegetables in with the tempeh and vinegar. Remove from heat and let cool briefly.
Lay 1 tortilla wrap flat on a plate and spread peanut butter on the inside. Add half the tempeh and vegetable mixture on the bottom of the wrap, making sure the filling isn’t too close to the edges. Fold in the right and left sides of the wrap. Roll up and tuck in the edges. Repeat with the other tortilla wrap.
Place both wraps on the prepared baking sheet. Bake for 15 minutes or until heated through.
Many cuisines have a special type of flatbread, from Middle Eastern pita to Indian naan and Mexican tortillas. Despite their flat shape, some flatbreads contain a leavener (an ingredient to make the dough or batter rise). Double-layered breads (such as pita) may use either sourdough or yeast as a leavener, while single-layered Italian focaccia is always made with yeast.