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Barbecue Tempeh Wraps

Makes: 4 servings
Serving size: 1 wrap
Prep 20 mins Chill 1 hr Cook 3 mins
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 (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 500,
  • Potassium (mg) 282,
  • calcium (mg) 141,
  • iron (mg) 2,
  • Vegetables () 1,
  • Starch () 2,
  • Medium-Fat Meat () 2,
  • Fat () 1,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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