Buffalo-Style Tempeh Wraps
Strawberries with Lime
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 2 Tbsp hot sauce
- 1½ Tbsp olive oil
- 1 (8-oz) pkg tempeh, cut into 2-inch slices (see Note)
- ½ cup organic whole wheat panko breadcrumbs
- ¼ cup plain Greek yogurt
- ⅓ cup crumbled blue cheese
- 3 soft taco-size organic flour tortillas (preferably whole wheat)
- ½ (9-oz) pkg chopped romaine lettuce with shredded carrots
- 1 Tbsp chopped fresh cilantro (optional)
Instructions
- Combine hot sauce and oil in a large zip-top plastic freezer bag; add tempeh, and toss. Seal and chill 30 minutes.
- Preheat oven to 375°F. Coat tempeh with breadcrumbs; place on a greased baking sheet. Bake 10 minutes or until crisp.
- Combine yogurt and cheese. Divide tempeh among tortillas; top with lettuce and yogurt mixture. Sprinkle with cilantro, if desired. Roll up, burrito-style.
Side Dish Ingredients
- 1 Tbsp pure maple syrup
- 1½ tsp fresh lime juice
- 1 (16-oz) pkg strawberries, halved
Side Dish Instructions
- Whisk together maple syrup and lime juice in a large bowl. Add strawberries; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
483
|
66
|
549
|
| Fat (g) | 24 | 0 | 24 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 43 | 16 | 59 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 893 | 2 | 895 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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