Preheat your oven to 350°F / 175°C and lightly grease a standard baking sheet with cooking spray.
Slice the tempeh into thin, even strips to ensure they cook quickly and absorb the marinade.
Heat olive oil in a non-stick frying pan over medium heat; add chopped red onion and sauté until tender and translucent, about 2–3 minutes.
Add the chopped green bell pepper to the pan and cook for another 1–2 minutes until slightly softened but still crisp.
Push the onion and pepper mixture to the outer edges of the pan, then lay the tempeh strips flat in the center.
Pour red wine vinegar directly over the tempeh strips; cook until the liquid evaporates and the tempeh is browned on both sides, flipping once.
Mix the vegetables back in and remove from heat.
Lay one tortilla flat and spread 1 tbsp (15 ml) of peanut butter evenly across the center.
Spoon half of the warm tempeh and vegetable mixture onto the bottom third of the wrap, leaving a small border.
Fold the right and left sides of the tortilla inward, then roll the tortilla up tightly from the bottom to create a sealed burrito shape.
Repeat the assembly process with the second tortilla and remaining filling.
Place both wraps seam-side down on the prepared baking sheet.
Bake for 15 minutes, or until the tortillas are golden brown and heated through.
