PREP: 20 minutes CHILL: 1 hour MAKES 4 sandwiches
1⁄4 cup light mayonnaise
1 tablespoon lemon juice
1⁄4 teapoon ground black pepper
2 cups shredded cabbage with carrot (coleslaw mix)
1 small apple, cored and thinly sliced
2 tablespoons thinly sliced green onion (1)
2 teaspoons olive oil or canola oil
1 8-ounce package soy tempeh (fermented soybean cake), cut into bite-size strips
1⁄4 cup light barbecue sauce
4 7- to 8-inch whole wheat tortillas
1 In a medium bowl stir together mayonnaise, lemon juice, and pepper. Add coleslaw mix, apple slices, and green onion; toss gently to coat. Cover and chill about 1 hour.
2 In a large nonstick skillet heat oil over medium-high heat. Add tempeh; cook for 3 to 5 minutes or until golden brown, stirring occasionally. Stir in barbecue sauce; remove from heat.
3 Stack and wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) about 30 seconds or until warm.
4 To serve, divide coleslaw mixture and tempeh mixture among warm tortillas. Roll up tortillas.
PER SANDWICH: 257 cal., 15 g total fat (2 g sat. fat), 5 mg chol., 500 mg sodium, 24 g carb., 9 g fiber, 16 g pro.
