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Moroccan Spiced Tempeh Wraps are savory, spicy and easy meal. These vegan wraps are wholesome, hearty and filling with high content of protein + fiber. It’s great for lazy weeknight dinners. The leftovers satisfy perfectly for lunch the next day [ Vegan + GF ] kiipfit.com
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Moroccan Spiced Tempeh Wraps

Moroccan Spiced Tempeh Wraps are savory, spicy and easy meal. These vegan wraps are wholesome, hearty and filling with high content of protein + fiber. It’s great for lazy weeknight dinners.
Nutritional value with tortilla:
Calories: 311 ; Fat: 10g ; Carbs: 39g ; Protein: 21g 
Nutritional Value without tortilla:
Calories: 151 ; Fat: 5g ; Carbs: 11g ; Protein: 16g  
Course lunch, Main Course
Cuisine glutenfree, vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 311kcal
Author Gunjan

Ingredients

For the marinade

  • 1/4 cup plain vegan yogurt (unsweetened)
  • 1 tsp garlic powder
  • 2 tsp Moroccan spiced seasoning
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh cilantro
  • 1/2 tsp lemon juice
  • 1/4 tsp cayenne pepper powder
  • Salt as per taste
  • 1 8oz pack of original tempeh (sliced, boiled and drained)

For the wraps

  • 4 whole grain tortillas
  • 4 lettuce leaves
  • 2 Roma tomatoes (round sliced)
  • 1/2 cup white/red onion (thinly sliced)

Instructions

  • In a large mixing bowl combine all the ingredients for the marinade and whisk it nicely. Now carefully fold in tempeh slices and mix gently so that each tempeh piece is well covered with the marinade. Cover and let it rest for 20 minutes
  • Now, heat a nonstick pan/crepe pan and grease it to avoid sticking. Place each tempeh pieces on the pan with the help of tongs. Let it cook until nice brown in color. Flip the tempeh pieces to the other side and let it cook again until nicely brown.
  • Warm up the tortilla and place lettuce leaves, sliced tomatoes, onions and tempeh pieces. Squeeze few drops of lemon juice and fold it nicely so it stays strong. Enjoy immediately. 

Notes

  • I used almond based plain yogurt for this recipe. However, coconut based plain unsweetened yogurt may also be used for this recipe. I would avoid soy based if possible to have a smooth taste of the recipe. 
  • If non - vegan regular plain yogurt can also be used. Just add a pinch of sugar in the marinade to cut the sourness of the yogurt. 
  • Its a make ahead recipe as well. Simply cook the marinated tempeh and refrigerate in a glass bowl for a up to a week. Just warm it up before placing tempeh in a wrap or in a salad. 

Nutrition

Calories: 311kcal