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...
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.