Crunchy Tempeh in a Wrap

Ingredients

• Tempeh

  100g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Ginger

  Spices, ground

  ⅛ tsp or 0.2g

• Turmeric

  Spices, ground

  ⅛ tsp or 0.3g

• Lemon juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Cucumber

  With peel, raw

  ⅛ cup slices or 13g

• Red bell pepper

  Sweet, raw

  ⅛ cup, sliced or 12g

• Baby Spinach

  H-E-B

  ⅔ cups or 19g

• Vegan Mayo

  Celebrate Health

  1 tbsp or 100g

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla, medium or 46g

Directions

1. 1. Cut tempeh into cubes 2. In a bowl mix up the soy sauce, garlic powder, ginger, turmeric and lemon juice. Add salt, pepper and chilli flakes (optional). 3. Mix tempeh in sauce until all is well coated. 4. Heat olive oil in a pan and pour the tempeh in with the sauce. Sauté for about 3 minutes on each side. 5. In the meantime cut up veggies. 6. Add everything to the tortilla.