Hummus, Tempeh, and Cucumber Wrap

Earlier this week, we made these delicious wraps based on a recipe from Skinny Bitch in the Kitch.  

The wraps are filled with tempeh, which is a great meat substitute.  One serving provides almost half of your protein for the day, plus a slew of other vitamins and minerals.  We often eat it on sandwiches instead of deli meat, or we chop it up and add it to enchiladas or salads.  It's cheap, and it freezes well, which is always nice.  In this recipe, you add flavor to the tempeh by cooking it in coconut oil with some ground coriander, garlic powder, and soy sauce.  I thought it was a really great seasoning combination!    

By the way, I'm always looking for new ways to use tempeh, so if you have a favorite recipe, please let me know!

To these wraps I added my first crop of veggies from my spring garden!  I've tried to grow both radishes and spinach in the past, but was unsuccessful.  This year though, my garden seems to be doing very well!

The recipes only calls for romaine and cucumber for veggies, but you could add others, such as other salad greens, carrots, bell peppers, red onion, tomatoes, etc.  There is hummus in the wrap, so just think of veggies you would otherwise dip in hummus and you should be good.  Also, it calls for whatever kind of bottled vinaigrette dressing you like, so we chose the only dressing we ever keep in our house: Yumm sauce, of course!  

If you don't want to use a tortilla, you can also serve this as a salad, like we did for lunch the next day:  

Hummus, Tempeh, and Cucumber Wrap

adapted from Skinny Bitch in the Kitch

serves 4

1 tablespoon refined coconut oil (or you could use vegetable oil)

1/2 teaspoon garlic powder

1/4 teaspoon ground coriander (I probably used more like 1/2 teaspoon)

2 tablepsoons tamari or soy sauce

1 (8 ounce) package tempeh, cut lengthwise into 1/4-inch strips

4 tortillas, whatever size you want, white flour or whole wheat flour

1 cup hummus

1 cucumber, peeled and cut diagonally into thin slices

1 romaine heart, cut into thin strips, or torn into bite size pieces

1/4 cup bottled vinaigrette dressing, whatever kind you like, or Yumm sauce

In a large skillet, heat the oil over medium heat.  When hot, stir in the garlic powder, coriander, and soy sauce.  Add the slices of tempeh and cook for a few minutes on each side, until nicely browned.  Remove from heat.

They give very specific directions for assembling the wraps, see below, but just do it however you want.  I usually use such a small tortilla that it doesn't wrap very well anyway, so I just fork and knife it.    

To assemble the wraps, spread 1/4 cup of the hummus on each tortilla.  Divide the tempeh strips among the four tortillas and lay them in a column down the middle, leaving a 2-inch border on one edge.  Top each with some cucumber, romaine, and whatever other vegetables you're using.  Drizzle the dressing over each pile.  Fold one side of the tortilla up over the filling, fold in the edge with the border, and continue to roll the tortilla to the other side, making a tight bundle.  Serve seam side down on a plate.  Repeat with the remaining tortillas.