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Barbecue Tempeh Wraps
Ingredients
- 1/4 cup light mayonnaise
- 1 tablespoon lemon juice
- 1/4 ground black pepper
- 2 cups shredded cabbage with carrot (coleslaw mix)
- 1 small apple, cored and thinly sliced
- 2 tablespoons thinly sliced green onion
- 2 teaspoons olive oil or canola oil
- 1 8 ounce package original soy tempeh (fermented soybean cake), cut into bite-size strips
- 1/4 cup low-calorie or low-carb original barbecue sauce
- 4 7 - 8 inches whole wheat tortillas, warmed according to package directions
Directions
1. 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.
2. 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.
3. To serve, divide slaw mixture and tempeh mixture among tortillas. Roll up.
Nutrition Facts
(Barbecue Tempeh Wraps)
- Servings Per Recipe 4,
- cal. (kcal) 257,
- Fat, total (g) 15,
- chol. (mg) 5,
- sat. fat (g) 2,
- carb. (g) 24,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 6,
- fiber (g) 9,
- sugar (g) 5,
- pro. (g) 16,
- vit. A (IU) 583,
- vit. C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 500,
- Potassium (mg) 282,
- calcium (mg) 141,
- iron (mg) 2,
- Vegetables () 1,
- Starch () 2,
- Medium-Fat Meat () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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