Spicy Chipotle Blackened Tempeh Wraps
Makes 1 sandwich
Gluten, egg, and dairy-free
INGREDIENTS:
4 slices of tempeh (I cut 2 2″ slices and then cut those in half, vertically)
Blackening spice (recipe below)
Chipotle Ranch sauce (recipe below)
Gluten-Free Tortillas
Optional add-ins:
Onions, chopped
Tomato slices
Lettuce or sprouts
Avocado
Chipotle Ranch Recipe
Makes 1/4 cup
Gluten, egg, and dairy-free
1 Tbsp. nondairy sour cream (like Tofutti, Follow Your Heart, or Trader Joe’s name brand non-dairy spread)
- 1 1/2 Tbsp. nondairy milk
- juice of 1/2 lemon
- 1 clove of garlic, peeled
- 1 tsp chipotle pepper
- Combine everything in a high-speed blender until smooth.
- Store in the fridge until needed.
Blackening Spice Recipe
- 2 tsp paprika
- 1 tsp onion powder
- 1/2 tsp corn starch
- 1/2 tsp cayenne pepper
- 1/2 tsp chipotle pepper
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp oregano
- pinch of salt
- Combine all herbs together in a shallow bowl.
- Lightly oil each tempeh slice and place into the seasoning. Coat on all sides.
- Coats enough for 4 2″ tempeh slices.
- Heat 1 Tb olive oil in a pan over medium-high heat.
- Saute coated tempeh slices on both sides for 2 minutes or until blackened.
Assembling the Wrap
- Place tempeh, a portion of the chipotle ranch, and the remaining optional toppings into a brown rice tortilla.
- Wrap carefully (those tortillas can be fickle–I warmed mine for 15 seconds prior to loading just to make it a little more pliable) and slice in half.
- Dip in remaining chipotle sauce if you so desire.
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