I have been a little (a lot) obsessed with Instagram, which leaves me lacking in the Blogger posts. If you're an Instagramer, you can find me @therawcookedvegan. I have most my Blogger pictures there with the link here for the recipes.
This wrap has a wonderful taste combo of pan grilled tempeh, sun dried tomatoes, Romaine lettuce, pepperoncini and Jalapeño-garlic Daiya vegan cheese all rolled up in a tomato garlic wrap.
BALSAMIC SPICED TEMPEH WRAP
1 block of tempeh, cut super thin
Hydrated sun dried tomatoes, chopped
Natural-cured pepperoncini, chopped
Romaine lettuce, chopped
Jalapeño-garlic wedge sliced into strips
Tomato garlic wrap or wrap of choice
Start by placing your sliced tempeh in a medium-sized shallow dish. In a small bowl, whisk together 4 TBS aged Balsamic vinegar, 1/2 tsp smoked paprika, 2 TBS olive oil, 1 TBS packed brown sugar or maple sugar, dash or two of cayenne pepper. Cover and marinate in refrigerator overnight or at least 6 hours.
Heat a skillet over medium heat and brown tempeh to your liking.
Load, tuck, wrap and roll!