BBQ tempeh wraps combine warm, slightly spicy, crispy strips of marinated, baked BBQ tempeh with crunchy tahini cabbage slaw in your wrap of choice. (nut-free and gluten-free)

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 60 minutes
  • Yield: 2
  • Category: Entree, lunch, Main, Sandwich, wrap
  • Cuisine: American

Ingredients

For the BBQ Tempeh

  • 8 ounces package tempeh (thinly sliced)
  • 3 to 4 tablespoons BBQ sauce
  • 1 tablespoon ketchup
  • 2 tablespoon sriracha (or other spicy chili sauce. Or more, to taste.)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oil
  • 2 tablespoon water

For the Tahini Slaw

  • 1 cup chopped cabbage (or more, to taste)
  • 1/2 cup chopped or grated carrots (Or use 1 1/2 cups bagged coleslaw instead of the cabbage and carrots.)
  • 1/4 cup chopped or grated apples (or other crunchy fruit or veggie, optional)
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1 teaspoon dijon mustard
  • 2 teaspoons maple syrup (or more, to taste)
  • 1/2 to 1 teaspoon lemon juice
  • 1/4 teaspoon cumin powder
  • salt and freshly ground black pepper (to taste)

For the Wraps

  • 2 flatbreads
  • chopped juicy fruit (like mango or watermelon, optional)
  • cilantro
  • pickles (like pickled cucumber, pepperoncini, or pickled jalapeño, optional)

Method

Bake the BBQ tempeh.

  1. Preheat the oven to 350° F (177℃), and line a baking sheet with parchment paper. Slice the tempeh into thin strips, if you haven't already.
  2. Mix all the BBQ tempeh ingredients except tempeh in a shallow bowl. Add tempeh strips and mix and flip to coat. Let them sit for 15 minutes to an hour refrigerated. Longer the better. Place the tempeh strips 1/2" away from each other on the baking sheet. Brush any leftover sauce on the strips. Bake for 18 to 22 minutes, or until the center strips are dry to the touch. Cool for a few minutes before removing from the sheet.

Meanwhile, make the slaw.

  1. In a bowl mix the tahini, water, mustard, maple, and lemon juice. Taste and adjust sweet and tang. Add cabbage, carrots and apples and mix well. Add salt and black pepper to taste. Add sesame seeds for crunch (optional).
  2. Warm the flatbread, add a good helping of the slaw and warm tempeh strips. Garnish with cilantro, fruits and/or avocado, and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.