Ingredients
3 oz tempeh
1 tbsp cooking oil (olive or avocado oil)
2–3 tbsp buffalo sauce
1 spinach wrap (or tortilla of choice)
1/4 cup shredded carrots
1/2 cup lettuce leaves
2 tbsp ranch dressing (vegan or regular)
Instructions
- Cut tempeh into 1/2-inch cubes, then slice diagonally into triangle shapes.
- Heat oil in a skillet over medium-high heat. Cook tempeh for 2–3 minutes per side until golden brown.
- Remove from heat and toss with buffalo sauce until evenly coated.
- On a spinach wrap, layer lettuce, carrots, buffalo tempeh, and drizzle with ranch dressing.
- Roll up tightly, slice in half, and serve immediately.
Notes
- For extra creaminess, add sliced avocado to the wrap.
- Make it spicier with a drizzle of extra hot sauce before rolling.
- Use gluten-free wraps or large lettuce leaves for a gluten-free version.
- Swap ranch for blue cheese dressing if not vegan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Wrap
- Method: Pan-Fried & Assembled
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 wrap
- Calories: 360
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 0mg
