BBQ Ranch Tempeh Wrap (Vegan!)
Satisfying & protein-rich! Made with saucy BBQ tempeh crumbles, crisp veggies, and a homemade ranch dressing. Customize it with your own favorite toppings!
AuthorKaitlin - The Garden Grazer
Prep Time:10 minutes mins
Cook Time:15 minutes mins
Total Time:25 minutes mins
CourseMain Dish
CuisineGluten-Free Option, Oil-Free Option, Vegan
Servings3 wraps
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)
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.
For gluten-free: Be sure your tempeh patty is gluten-free, and use GF wraps.
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.
Calories: 467 kcal | Carbohydrates: 62 g | Protein: 24 g | Fat: 16 g | Saturated Fat: 4 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 5 g | Potassium: 1176 mg | Fiber: 7 g | Sugar: 16 g | Vitamin A: 11406 IU | Vitamin C: 75 mg | Calcium: 272 mg | Iron: 7 mg