Barbecue Tempeh Wraps
cup light mayonnaise
tablespoon lemon juice
ground black pepper
cups shredded cabbage with carrot (coleslaw mix)
small apple, cored and thinly sliced
tablespoons thinly sliced green onion
teaspoons olive oil or canola oil
8 ounce package original soy tempeh (fermented soybean cake), cut into bite-size strips
cup low-calorie or low-carb original barbecue sauce
7 inches whole wheat tortillas, warmed according to package directions
- In a medium bowl, stir together mayonnaise, lemon juice, and pepper. Add coleslaw mix, apple slices, and green onion. Toss to coat. Cover and chill about 1 hour.
- In a large nonstick skillet, heat oil over medium-high heat. Add tempeh and cook for 3 to 5 minutes or until golden brown, stirring occasionally. Stir in barbecue sauce; remove from heat.
- To serve, divide slaw mixture and tempeh mixture among tortillas. Roll up.
Nutrition Facts(Barbecue Tempeh Wraps)
- Per serving:
- 257 kcal cal.,
- 15 g fat
- (2 g sat. fat,
- 6 g polyunsaturated fat,
- 5 g monounsatured fat),
- 5 mg chol.,
- 500 mg sodium,
- 24 g carb.,
- 9 g fiber,
- 5 g sugar,
- 16 g pro.
- Percent Daily Values are based on a 2,000 calorie diet