Peanut & Cilantro Tempeh Wraps
Serves 4
INGREDIENTS
Peanut Sauce
3 Tablespoons peanut butter
1 Tablespoon sesame oil
6 Tablespoons lemon juice (about 2 lemons)
Few dashes red pepper flakes, to taste
1/2 cup water
1 pack (8 ounces) tempeh (found in refrigerated section)
8 whole grain tortillas
2 red bell peppers, thinly sliced
2 cups shredded carrots
1/2 cup chopped cilantro
1 Tablespoon low-sodium tamari or soy sauce
DIRECTIONS
- In skillet over medium heat, wisk together peanut sauce ingredients.
- Cut tempeh into 24 width-wise strips and add to sauce.
- Bring to boil, cover and simmer for 5 minutes.
- Put tempeh into tortillas with bell peppers, carrots, cilantro and a drizzle of tamari or soy sauce.
Nutrition
Facts |
| Serv. size 2 wraps (318g) |
| Servings 4 |
| Calories 403 |
Fat Cal. 151 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
17g |
25% |
Total Carb. |
59g |
20% |
Sat. Fat |
3g |
15% |
Fiber |
8g |
30% |
Trans Fats |
0g |
|
Sugars |
7g |
|
| Cholest. |
0mg |
0% |
Protein |
21g |
|
| Sodium |
482mg |
20% |
|
|
|
|
| Vitamin A |
45% |
Vit. C |
155% |
Calcium |
10% |
Iron |
20% |
|