BBQ Tempeh Wraps with Spinach
These delicious BBQ tempeh wraps with spinach are quick and easy to assemble! A satisfying, protein-packed vegan weeknight meal.
- 8 oz. tempeh (gluten-free if desired)
- 1/2 cup BBQ sauce
- 1/2 yellow onion
- 1 small bell pepper (any color)
- 2 cloves garlic
- 1-2 cups fresh baby spinach (or romaine, etc.)
- 1-2 roma tomatoes
- Nutritional yeast for sprinkling (or vegan cheese shreds)
- 3 wraps/tortillas of choice (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 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Add minced garlic. Stir and sauté 1 minute.
Reduce heat to medium-low. Add the BBQ tempeh mixture. Stir well and cook 5 minutes until heated through.
Assemble wraps: place BBQ tempeh mixture down the center of tortilla. Sprinkle nutritional yeast (or cheese) on top, then add spinach, sliced/chopped tomato, or any other toppings. Roll up with one end tucked in.
Calories: 389 kcal | Carbohydrates: 55 g | Protein: 20 g | Fat: 12 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 2 g | Potassium: 645 mg | Fiber: 5 g | Sugar: 21 g | Vitamin A: 2459 IU | Vitamin C: 59 mg | Calcium: 204 mg | Iron: 4 mg