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BBQ Tempeh Wraps with Apple Coleslaw – vegetarian recipe
Stav Kogan

BBQ Tempeh Wraps with Apple Coleslaw

Savory, saucy tempeh paired with a refreshingly crisp and creamy apple coleslaw, all bundled up in a warm whole wheat tortilla. A quick, easy, and satisfying plant-based lunch packed with protein.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Calories: 257
Ingredients Method Nutrition

Ingredients
  

  • For the Apple Slaw
  • 1/4 cup or 60 g (2.12 oz) light mayonnaise
  • 1 tablespoon or 15 ml (0.5 fl oz) fresh lemon juice
  • 1/4 teaspoon or 1 g (0.04 oz) ground black pepper
  • 2 cups or 200 g (7.1 oz) coleslaw mix (shredded cabbage and carrot)
  • 1 small apple, cored and thinly sliced
  • 2 tablespoons or 15 g (0.53 oz) thinly sliced green onion
  • For the BBQ Tempeh & Wraps
  • 2 teaspoons or 10 ml (0.3 fl oz) olive oil
  • 1 8-ounce or 227 g (8 oz) package soy tempeh, cut into bite-size strips
  • 1/4 cup or 60 ml light barbecue sauce
  • 4 7- to 8-inch or 18- to 20-cm whole wheat tortillas
  • For a milder flavor, steam the tempeh strips for 10 minutes before pan-frying. This simple step removes any potential bitterness and helps it better absorb the BBQ sauce.
  • The apple slaw can be made up to a day in advance. The flavors will meld and become even more delicious. Just give it a quick stir before serving.
  • Customize your wraps by adding other crunchy veggies like bell peppers or celery to the slaw, or a sprinkle of smoked paprika to the tempeh for a smokier kick.

Method
 

  1. Make the Slaw: In a medium bowl, whisk together the mayonnaise, lemon juice, and black pepper until smooth.
  2. Add the coleslaw mix, thinly sliced apple, and green onion.
  3. Toss gently until everything is evenly coated.
  4. Cover and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
  5. Cook the Tempeh: Heat the olive oil in a large nonstick skillet over medium-high heat.
  6. Add the tempeh strips and cook for 3 to 5 minutes, stirring occasionally, until golden brown and slightly crispy.
  7. Stir in the barbecue sauce to coat the tempeh completely, then remove the skillet from the heat.
  8. Warm the Tortillas: Stack the tortillas and wrap them in a slightly damp paper towel. Microwave on high for about 30 seconds, or until they are warm and pliable.
  9. Assemble and Serve: Lay the warm tortillas on a flat surface.
  10. Divide the chilled apple slaw and the warm BBQ tempeh mixture evenly among the four tortillas.
  11. Roll them up, and serve immediately.

Nutrition

Calories: 257kcalCarbohydrates: 24gProtein: 16gFat: 15g

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