vegan wraps

These marinated tempeh wraps are so portable and convenient, perfect for a healthy and light lunch meal. You can eat them cold or hot.

Marinated Tempeh Wraps

tempeh (250 g)

tbsp tamari or soy sauce

apple cider vinegar

tbsp agave syrup

tbsp tahini

garlic powder

onion powder

wraps/tortillas

carrots

red bell pepper

red onion

lettuce (150 g)

Marinated tempeh

Oil-free vegan yogurt sauce to taste (optional)

Place the tempeh in a saucepan and cover it with water. Add 1 tbsp of tamari or soy sauce and bring it to a boil. Then cook over medium-high heat for at least 10 minutes.

Drain the tempeh and slice it. Put the tempeh in a mixing bowl with the other tablespoon of tamari or soy sauce and the rest of the marinade ingredients.

Let the tempeh marinate for at least 1 or 2 hours, better overnight. This step is optional, although if you don’t marinate your tempeh, it will have less flavor.

Preheat the oven to 400ºF or 200ºC for at least 10 minutes.

Place the tempeh onto a parchment-lined baking sheet and bake for about 10 minutes or until golden brown.

To assemble, top each wrap/tortilla with the veggies (carrots, red bell pepper, red onion and lettuce), marinated tempeh and yogurt sauce to taste. I prefer my wraps/tortillas cold, but you can warm them in the oven or a frying pan.

Best when fresh. Store leftovers separately in the fridge for up to 3 days.

I just marinated my tempeh and I taste tested the marinade sauce and I was surprised at how delicious it was ! I'm letting it marinade overnight and can't to eat it tomorrow ! Thanks so much for sharing such an amazing recipe !

Quick and easy wraps with Italian herb baked tofu and a garlicky hummus sauce! Perfect for an easy lunch or dinner, and full of savory, plant-based satisfaction. Just 9 ingredients and 15 minutes required for assembly!

Italian Herb Tofu Wraps with Garlicky Hummus Sauce

Crispy Baked Tofu

lettuce leaves

tomato

pepperoncini ((optional))

plain hummus ((we used Hope brand))

olive oil

tsp apple cider vinegar

garlic,

healthy pinch each sea salt

maple syrup ((optional))

FLATBREADS: If you want to make homemade flatbread, prepare it at this time (Garlic Herb or Gluten-Free) and set aside. It can be made up to 3 days in advance. Or use store-bought for ease!

TOFU: If you don’t already have a batch of Crispy Baked Tofu with Italian Herbs, prepare it at this time and set aside. It can be made up to 3-4 days in advance.

SAUCE: To a small mixing bowl, add hummus, olive oil, apple cider vinegar, crushed or minced garlic, salt and pepper, and maple syrup (optional for balance). Whisk to combine into a smooth, pourable sauce, adding a little water if it’s too thick or hummus if too thin. Taste and adjust as needed, adding apple cider vinegar for brightness, garlic for zing, maple syrup for sweetness, or salt or pepper to taste.

WRAPS: Assemble the wraps by stacking each wrap (pita or flatbread) with 1 lettuce leaf, ~1/2 cup Crispy Baked Tofu, 1/4 cup chopped tomato, and 1 Tbsp pepperoncini (optional). Then top each wrap with ~2-3 Tbsp sauce and enjoy!

These wraps are best when fresh, but the components can be prepared ahead of time and stored separately up to 3-4 days. The tofu and flatbreads are also freezer friendly!

https://www.youtube.com/watch?v=vSqEm8TsLRo

Quick and easy wraps with Italian herb baked tofu and a garlicky hummus sauce! Perfect for an easy lunch or dinner, and full of savory, plant-based satisfaction. Just 9 ingredients and 15 minutes required for assembly!

Full Recipe: https://minimalistbaker.com/vegan-wraps-with-crispy-tofu-and-hummus-sauce/
 
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Italian Herb Tofu Wraps with Garlicky Hummus Sauce | Minimalist Baker Recipes

The best edamame hummus filled vegan veggie wraps! This recipe makes enough edamame hummus for about 4 large wraps or 8 medium sized wraps.

Vegan Edamame Hummus Veggie Wraps

coconut milk

Tablespoons tahini

lemon juice

8-10 stems fresh cilantro (leaves only, discard stems)

garlic powder (or 1 clove garlic)

paprika

cumin

salt & pepper

medium wraps (or 4 large)

tomatoes

purple cabbage (shredded)

sprouts (or microgreens)

avocado (sliced)

red onion (about 1/2 red onion)

Carrots

Begin by bringing a pot of water to boil. Once boiling, add in your frozen edamame and boil for 2-3 minutes. If using fresh edamame, skip the step of boiling. Strain the edamame, and then add to a blender or food processer. Blend for about 1 minute.

After blending edamame, add in the rest of your ingredients including coconut milk, tahini, lemon juice, cilantro, and spices. Blend until smooth and creamy. You will likely have to scrape the sides down a few times to get a smooth consistency. Once blended, remove and serve or set aside for wraps.

Edamame Hummus:

To make the wraps you are going to add 1 Tbsp of your edamame hummus down the middle of each  medium wrap to start (double the amount of edamame for a large wrap). On top of the hummus layer, add in your wrap fillings of choice. For each wrap, add in about 1/4 sliced avocado, 1/4 roma tomato sliced, and a handful of shredded carrots, cabbage, red onions, and sprouts.

Turn each wrap so one of the empty sides without filling is facing you. Then fold the wrap edge towards the center of filling. Next, tuck the edges in and fold the wrap towards the unwrapped side until the all the filling are tucked in. Once this is done, eat each wrap whole, cut in half for lunch, or cut them into pinwheels to serve as an appetizer!

How to Make Veggie Wraps:

Loaded with crispy vegan chicken, garlicky cream cheese, avocado, fried onions, and crisp lettuce, these vegan chicken wraps are a must-try. Each bite is an explosion of flavor! Ideal for a quick on-the-go lunch or as a simple dinner.

Vegan Chicken Wraps

vegan cream cheese (homemade

garlic

chives (optional)

salt and pepper (to taste)

chicken

soy sauce

maple syrup

tsp oil

tsp smoked paprika

black pepper

lettuce

tbsp onions

tsp chili sauce

flour tortillas

Season the cream cheese. Add the vegan cream cheese to a bowl. Stir in the minced garlic and a sprinkle of your favorite fresh herbs. I went with chopped chives, but you can use parsley, cilantro, or scallions. Season with salt and pepper to taste.

Cream Cheese

Season the chicken. Add the shredded vegan chicken to a bowl and add the soy sauce, maple syrup, oil, smoked paprika, and ground black pepper. Toss to coat the vegan chicken with the marinade.

Let it marinate. Cover with plastic wrap and let the chicken marinate for at least 10 minutes or up to 3 days in the refrigerator.

Bake or air fry. Bake the chicken strips for 7-8 minutes in a 350°F (175°C) preheated oven or air fryer. The chicken should be slightly crispy on the edges while still tender on the inside.

Vegan Chicken

Spread the vegan cream cheese. Lay a wrap on a plate and spread about 1/4 cup of the cream cream cheese on top.

Top with the remaining ingredients. Arrange a few leaves of lettuce on top of the cream cheese. Top with the avocado slices and a few strips of vegan chicken. Garnish with a drizzle of chili sauce, a sprinkle of crispy fried onions, and your favorite fresh herbs.

Roll. Finally, roll the wrap tightly. If you plan to enjoy the wraps on the go, wrap them like a burrito to prevent the filling from escaping on the sides.

Assemble

Looks amazing Thomas. I'll try it this weekend. Thank you for sharing.

Top 4 vegan wraps recipes from across the web

The most viewed vegan wraps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Marinated Tempeh Wraps

Italian Herb Tofu Wraps with Garlic...

Vegan Edamame Hummus Veggie Wraps

Vegan Chicken Wraps

Top 4 vegan wraps recipes from across the web

The most viewed vegan wraps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marinated Tempeh Wraps

Italian Herb Tofu Wraps with Garlic...

Vegan Edamame Hummus Veggie Wraps

Vegan Chicken Wraps

The most viewed vegan wraps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine