A protein-rich BBQ Tempeh Wrap with fresh veggies and homemade ranch dressing! Plus it's easy to customize with your own favorite toppings. (Vegan with gluten-free & oil-free options.)
Why stop at one when you can have two delicious sauces? BBQ ranch has always been a favorite of mine. So I thought it'd be fun to get them together in this hearty tempeh wrap. It's protein-rich, savory, and so satisfying!
We combine crumbled tempeh marinated in BBQ sauce with crisp vegetables. Then drizzle it with a tasty homemade ranch dressing. (Yes!)
It's super delicious yet simple to prepare. Plus you can make both the BBQ sauce and ranch dressing ahead of time so they're ready to go.
Enjoy it for lunch, dinner, or an easy weeknight meal. It's family-friendly and everyone can have fun customizing it with whatever veggies and toppings they love!
Ingredients for BBQ Tempeh Wrap
For this recipe you'll need:
- Tempeh: You'll need one 8 ounce block of tempeh for this recipe. I purchase organic whenever possible. Tempeh is made from fermented soybeans and it's a great source of protein, fiber, and many other nutrients. Some people prefer to steam their tempeh before preparing to remove the bitter taste, but I don't bother with this step. Feel free to steam it if you'd like however! (Also be aware some store-bought tempeh patties include grains, so ensure yours is gluten-free if needed.)
- BBQ sauce: Use one you enjoy because it's a lot of the flavor in this dish. I like to use my homemade Vegan BBQ Sauce recipe. It's deliciously bold, tangy, and slightly sweet!
- Yellow onion: Or you can use white onion or sweet onion instead.
- Bell pepper: Any color will work. Most often I use orange, yellow, or red bell pepper, but green bell pepper works too.
- Fresh garlic cloves: Use more or less to suit your taste. You can also substitute with dried garlic powder if needed.
- Baby leafy greens: Or romaine lettuce, baby spinach, or kale. This adds a crisp, refreshing texture to offset the warm tender BBQ tempeh mixture.
- Roma tomato: Or use plum tomato or other garden tomato. For a richer, sweeter taste, use grape tomatoes or cherry tomatoes.
- Carrot
- Ranch dressing: I use my homemade oil-free Vegan Ranch Dressing for this recipe which is rich, tangy, creamy, and so flavorful with fresh herbs. But simply use your own favorite.
- Tortillas of choice: Be sure to use gluten-free if desired. I try to find whole grain when possible. This recipe yields about 3 large wraps, but it can vary depending on how big your tortillas are and how much you stuff them.
Customizing
Make it spicy: Use a spicy BBQ sauce, or stir in a pinch of cayenne pepper, a fresh jalapeno pepper, or your favorite hot sauce to taste.
Make it cheesy: Sprinkle a tablespoon of nutritional yeast or your favorite dairy-free cheese shreds on top before rolling up.
For gluten-free: Be sure your tempeh patty is gluten-free, and use your favorite gluten-free tortillas.
For oil-free: Use my homemade oil-free ranch dressing (as most store-bought dressings contain oil). Wraps can be tricky to find oil-free, but one option is Ezekiel's sprouted whole grain tortillas that are made without oil.
Serving
Toppings: Change it up with other veggies as you see fit. Diced creamy avocado, cooked sweet corn, sprouts, cucumber, or sliced red onion would be tasty as well.
Storing
Store leftovers in an airtight container in the refrigerator. You can either store the prepared wrap for up to one day, or the separate components to assemble when needed.
For more inspiration, also browse all easy vegan dinner recipes or sandwich & wrap recipes.
BBQ Ranch Tempeh Wrap (Vegan!)
Ingredients
For the BBQ tempeh:
- 8 oz. tempeh
- 3/4 cup BBQ sauce
- 1/2 yellow onion
- 1 bell pepper (any color)
- 2 cloves garlic
For the rest:
- 1-2 cups baby leafy greens
- 1 roma tomato
- 1 medium carrot
- 1/3 cup Vegan Ranch Dressing
- 3 large tortillas (gluten-free if desired)
Instructions
- Crumble tempeh and place in a bowl with BBQ sauce. Stir well and set aside to marinate.
- Finely dice onion and bell pepper. Mince garlic.
- In a pan over medium-high heat, sauté onion and bell pepper for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Reduce heat to medium-low. Add minced garlic. Stir and sauté 1 minute.
- Add the BBQ tempeh mixture. Stir well and cook 6-7 minutes until heated through. (Add more BBQ sauce for extra-saucy if desired.)
- Meanwhile, chop and prepare toppings: Slice tomato and grate carrot.
- Assemble wraps: Place BBQ tempeh down the center of each tortilla. Top with greens, tomato, carrot, and ranch dressing. Roll up tightly with ends tucked in.
Notes
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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