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Tempeh Crunch Wrap

  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30


Vegan-friendly wrap


  • 1 8oz. block of Tempeh (I bought it from Trader Joe’s)
  • 2 tbsp. soy sauce (I used gluten-free)
  • 1/3 tsp. Sriracha (optional)
  • 1/4 tsp. garlic powder
  • 1/4 tsp. turmeric
  • 1/3 tsp. ground ginger (or minced fresh if you prefer)
  • Dash of red chili flakes (optional)
  • Couple dashes of black pepper
  • 1/2 lime squeezed
  • 1 tbsp. olive oil
  • Cucumber slices (2 per wrap)
  • Red Pepper slices (2 per wrap)
  • Red Onion slices (2 per wrap)
  • Baby Spinach (handful per wrap)
  • 4 tortillas (I used the Ezekial Sprouted Grain Tortillas)
  • Veganaise (or a condiment of your choice)


  1. Cut the tempeh block into logs and place in medium-sized bowl.
  2. In a separate small mixing bowl, add soy sauce, sriracha, garlic powder, turmeric, ground ginger, red chili flakes, black pepper, and lime juice
  3. Mix sauce with whisk or fork thoroughly and pour over tempeh logs until fully coated. I used my hands to get mixture on all sides of logs.
  4. Heat a pan on medium-high heat with olive oil until hot. Pour in tempeh logs with the remaining sauce in the bowl.
  5. Sauté each side of tempeh log for 2-3 minutes until all sides are browned. While the tempeh is cooking, cut up veggies
  6. Heat tortilla in microwave or oven until warm
  7. Add tempeh, spinach, cucumber, red pepper, and red onion to tortilla
  8. Add veganaise (vegan mayo) or any additional toppings and condiments of your choice
  9. Enjoy!


  • Serving Size: 4
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