Veggie Tempeh Wrap

Veggie Tempeh Wrap recipe from Down to Earth Organic and Natural.
Yield
2-3 Wraps
Ingredients
Veggie Tempeh Filling
- 1 Tablespoons safflower oil
- ½ cup chopped red onion
- 2 garlic cloves, minced
- 1 pack smoked bacon tempeh
- ½ cup chopped red pepper
- ½ cup corn
- ½ cup shredded carrots
- 1 (15-ounce) can pinto beans or 2 cups cooked pinto beans, drained and rinsed
- Salt and pepper
Lime Aioli
- ⅓ cup Veganaise
- Zest and juice of 1 lime
- 1-2 pinches of cayenne pepper
- 1-2 pinches cumin
- 1-2 pinches of paprika
- 2-3 tortilla wraps
- 1 cup sprouts
- 2-3 Tablespoons fresh chopped cilantro (optional)
Instructions
- Heat oil in a large skillet over medium heat. Add onions and sauté for a few minutes or until translucent.
- Add garlic, tempeh, corn, red peppers, zucchini, carrots, and pinto beans. Season with salt and pepper. Sauté for a few minutes or until mixture is warmed through and garlic is fragrant. Set aside until ready to serve.
- Whisk together all Lime Aioli ingredients until smooth.
- Heat tortillas in a skillet to soften. Remove from pan. Layer some sprouts, sautéed vegetables, and cilantro. Spread a spoonful of Lime Aioli over mixture. Fold in the sides and firmly roll tortilla away into a wrap. Repeat with remaining tortillas. Serve immediately and enjoy!