Smoky Tempeh Artichoke Wrap
Tired of the same old wrap combinations? I’ve got something totally different and wholeheartedly delicious for you. Try this Smoky Tempeh Artichoke Wrap once, you’ll probably be getting cravings for it for the rest of your life…
The more I learn to cook with tempeh, the more I am falling in love with the stuff! It’s quick and easy to use, super versatile, and pretty yummy, too!
Well, ok, let’s be honest here: tempeh on its own is rather bland. But luckily, it does a crazy good job at absorbing flavors, so it can just as easily be flavored, pretty much any which way you like, by simply marinating it. Or by adding spices to it as you cook it; it will absorb the flavors of the dish you use it in. In fact, it’s so flavor-absorbent that it doesn’t even need to marinate long at all…
The technique I used to make the smoky tempeh I put in this [freakishly delicious] wrap is probably the quickest, most effective of all. The marinating and cooking are done simultaneously and it all happens so fast, you won’t believe how crazy tasty that tempeh gets in so very little time.
But don’t take my word for it; try it for yourself. Trust me, you’ll love it!
First, cut your block of tempeh into 4 equal strips and place them in a single layer in a medium sized non-stick pan. Then, combine the water, tamari, maple syrup, brown rice vinegar, chipotle powder and liquid smoke in a small bowl, whisk to combine and pour over the tempeh slices; delicately toss and flip the slices to coat them completely with the sauce.
Tempeh usually comes in a block that is either square or rectangular. If the tempeh you are using is not the exact same format as the one I used, cut it into strips that will work for this project…
Turn the heat up to medium and bring the liquid to a simmer; cook the tempeh strips while gently moving them around and flipping them frequently to make sure they get coated and caramelized all around, until you’re left with a very sticky mixture at the bottom of the pan, which should take around 5 minutes. Remove the strips from the pan and set them aside.
Now, in a small food processor, combine the quartered artichokes, avocado, sliced green olives, walnuts and green onions.
Process on pulse until all the ingredients are blended into a coarse puree. You might want to stop and mix things around delicately with a spoon every 2-3 pulses to help combine the ingredients and avoid over-processing.
Lay a large soft tortilla on a working board and arrange a handful of spinach leaves over it. Top with about 1/4 of the artichoke filling and one of the smoky tempeh strips…
Garnish with a pinch of micro-greens or sprouts of your choice, roll up tightly, cut in half and serve.
Or well, you might want to build the remaining tortillas before you actually sit down and eat…
Smoky Tempeh Artichoke Wrap
Ingredients
For the smoky tempeh
- 1 8.5oz block organic living tempeh, thawed
- 1/4 cup water
- 3 tbsp tamari
- 2 tbsp pure maple syrup
- 1 tbsp brown rice vinegar
- 1/2 tsp chipotle powder
- 1/4 tsp liquid smoke
For the artichoke filling
- 1 14oz can quartered artichoke hearts, drained
- 1 ripe avocado, diced
- 3 tbsp sliced green olives
- 2 green onions, chopped
- 2 tbsp walnuts, coarsely chopped
To assemble the wraps
- 4 of your favorite soft flour tortillas
- 2-3 handfuls baby spinach leaves
- Micro-greens or sprouts of your choice
Instructions
- Cut the tempeh into 4 equal strips and place them in a single layer in a medium sized non-stick pan. Then, combine the water, tamari, maple syrup, brown rice vinegar, chipotle powder and liquid smoke in a small bowl, whisk to combine and pour over the tempeh slices; delicately toss and flip the slices to coat them completely with the sauce.
- Turn the heat up to medium and bring the liquid to a simmer; cook the strips while gently moving them around and flipping them frequently to make sure they get coated and caramelized all around, until you're left with a very sticky mixture at the bottom of the pan, which should take around 5 minutes. Remove the strips from the pan and set aside.
- In a small food processor, combine the ingredients for the artichoke filling and process on pulse until all the ingredients are blended into a coarse puree. You might want to stop and mix things around delicately with a spoon every 2-3 pulses to help combine the ingredients and avoid overprocessing.
- Lay a large soft tortilla on a working board and arrange a handful of spinach leaves over it. Top with about 1/4 of the artichoke filling and one of the smoky tempeh strips, then garnish with a pinch of micro-greens or sprouts of your choice.
- Roll up tightly, cut in half and serve.
Nutrition
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