Tempeh Caesar Wraps
with carrot sticks / chips

Name: Tempeh Caesar Wraps
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 1 Tbsp Mayonnaise; 2 tsp Mustard, Dijon; 2 tsp Lemon juice; 1 tsp Soy sauce, low-sodium; 1/4 tsp Black pepper; 3 Tbsp Oil, olive; 12 oz Tempeh, sliced into strips (sub extra-firm tofu); 2 cloves Garlic, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 3 Tbsp Soy sauce, low-sodium; 2 Tbsp Lemon juice; 1 tsp Honey; 1 tsp Oregano, dried; 1/4 tsp Black pepper; 8 oz Carrots, peeled and sliced into "sticks" (sub baby carrots); 1/3 cup Cheese, parmesan, shredded; 4 oz Lettuce, romaine, chopped (about 1 heart); 4 oz Baby spinach, roughly chopped; 1 Tomatoes, medium, chopped; 4 Wraps, like burrito-sized tortillas or naan; 4 oz Chips, any type, for serving

Active: 35 Total: 35

Original GF Paleo Vegetarian

Classic Caesar salad with warm, marinated tempeh makes a delicious filling for these quick weeknight wraps. Crunchy carrot sticks and chips round out this family-friendly (and lunchbox friendly) meal.

Proteins

Tempeh

Cuisines

American

Ingredients

Metric

Servings:

Caesar Dressing:

Garlic - 1 clove , chopped
Mayonnaise - 1 Tbsp
Mustard, Dijon - 2 tsp
Lemon juice - 2 tsp
Soy sauce, low-sodium - 1 tsp
Black pepper - 1/4 tsp
Oil, olive - 3 Tbsp

Tempeh Caesar Wraps:

Tempeh - 12 oz , sliced into strips (sub extra-firm tofu)
Garlic - 2 cloves , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Soy sauce, low-sodium - 3 Tbsp
Lemon juice - 2 Tbsp
Honey - 1 tsp
Oregano, dried - 1 tsp
Black pepper - 1/4 tsp
Carrots - 8 oz , peeled and sliced into "sticks" (sub baby carrots)
Cheese, parmesan - 1/3 cup , shredded
Lettuce, romaine - 4 oz , chopped (about 1 heart)
Baby spinach - 4 oz , roughly chopped
Tomatoes, medium - 1 , chopped
Wraps, like burrito-sized tortillas or naan - 4
Chips, any type - 4 oz , for serving

Prep

Tempeh - Slice tempeh into strips. (Can be done 1 day ahead)
Steam tempeh - Place tempeh in a microwave-safe bowl with some water. Cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. (Can be done 1 day ahead)
Marinate Tempeh - Chop garlic (portion for tempeh). Combine garlic, first portion of cooking oil, soy sauce (portion for tempeh), lemon juice (portion for tempeh), honey, oregano, and black pepper (portion for tempeh). Pour marinade over tempeh and gently toss to combine. Marinate for at least 10 minutes and up to 8 hours.
Carrots / Cheese - Prep as directed and store separately. (Can be done up to 5 days ahead)
Make dressing - Chop garlic (portion for dressing). Combine garlic with mayonnaise, mustard, lemon juice (portion for dressing), soy sauce (portion for dressing), and black pepper (portion for dressing). Add olive oil while whisking. If you prefer a smooth dressing, blend it with an immersion blender. Season to taste with some salt. (Can be done up to 5 days ahead)
Lettuce / Spinach / Tomatoes - Prep as directed.

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Make

Heat a skillet or nonstick pan over medium heat with second portion of cooking oil. Remove tempeh from marinade (discard marinade). Add tempeh to heated pan and sear until golden brown, tossing gently to brown all sides, ~5 minutes total.
If dressing was made ahead of time, give it a stir.
Combine lettuce, spinach, tempeh, and cheese in a mixing bowl and toss with half of the dressing (or until dressed to your liking). Reserve remaining dressing for serving.
Warm the wraps according to package directions to make them more pliable.
Assemble wraps - Lay wraps out on a clean work surface. Spread salad mixture in a strip across the center and top with chopped tomatoes. Fold in the sides, then roll tightly to enclose the filling, keeping the sides tucked in as you go.
Serve wraps with carrot sticks and chips on the side and remaining Caesar dressing for dipping. Enjoy!

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