July 3, 2014

BBQ Tempeh Wraps with Spinach

I'm pretty sure there's no one who loves BBQ sauce more than my husband. Like most people, I really love it. But him? He's on a whole other level. Whenever I make a new recipe, it's not uncommon for him to chime in with, "hmm... I wonder how some 'Q' would be on here." Yeah, forget the first-name basis. They're so tight they're on a one-letter basis. 😉 His slathering of BBQ knows no bounds!

This meal was more of an accidental creation one night when I wasn't in the mood to cook. Looking for something quick and filling, I decided to marinate tempeh in BBQ sauce (husband = happy) and go from there. It eventually turned into a wrap, and we both loved it. I found the leftovers are great too, and enjoy adding black beans and pico de gallo as well. I love that tempeh is such a protein powerhouse, and so inexpensive. Two bucks for 40 grams of protein? I'm in!

Vegan, gluten-free (with gf wraps)
Makes about 3 wraps

8 oz. package tempeh
1/2 cup BBQ sauce
1 small bell pepper
1/2 onion
1-2 garlic cloves
Baby spinach (or romaine, etc.)
Roma tomato, sliced
Nutritional yeast for sprinkling
Wraps/tortillas of choice

Crumble tempeh and place in a bowl with BBQ sauce. Stir to coat, and set aside to marinate.
Dice onion and pepper. Mince garlic.
In a pan over medium heat, saute onion and bell pepper for about 6-7 minutes.
Add garlic and cook 1 minute.
Reduce heat to med-low and add BBQ tempeh. Stir well and cook 5 minutes until heated through.
Assemble wraps: place BBQ tempeh mixture down the center of tortilla. Sprinkle nutritional yeast on top, then add spinach, tomato, or any other toppings. Roll up with one end tucked in.

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  1. I think I need to start cooking with tempeh!

    1. Hope you try it! I love crumbling it up and adding it to spaghetti sauce with my pasta too!

  2. Yes! More tempeh! Looks delicious, can't wait to try it!

    1. Tempeh ROCKS :) Thanks Vanessa, hope you enjoy!