Barbecue Tempeh Wraps

Creamy coleslaw, crunchy apples, and barbecue tempeh make a healthy filler for these low-calorie sandwich wraps.

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  • Makes: 4 servings
  • Serving Size: 1 wrap
  • Prep: 20 mins
  • Chill: 1 hr
  • Cook: 3 mins
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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 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)
    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
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