Veggie Tempeh Wrap

Veggie Tempeh Wrap recipe from Down to Earth Organic and Natural.

2-3 Wraps

Updated: Mon, 05/13/2019 - 9:13pm


Veggie Tempeh Filling

  • 1 Tablespoons safflower oil
  • ½ cup chopped red onion
  • 2 garlic cloves, minced
  • 1 pack smoked bacon tempeh
  • ½ cup chopped red pepper
  • ½ cup corn
  • ½ cup shredded carrots
  • 1 (15-ounce) can pinto beans or 2 cups cooked pinto beans, drained and rinsed
  • Salt and pepper

Lime Aioli

  • ⅓ cup Veganaise
  • Zest and juice of 1 lime
  • 1-2 pinches of cayenne pepper
  • 1-2 pinches cumin
  • 1-2 pinches of paprika
  • 2-3 tortilla wraps
  • 1 cup sprouts
  • 2-3 Tablespoons fresh chopped cilantro (optional)


  1. Heat oil in a large skillet over medium heat. Add onions and sauté for a few minutes or until translucent.
  2. Add garlic, tempeh, corn, red peppers, zucchini, carrots, and pinto beans. Season with salt and pepper. Sauté for a few minutes or until mixture is warmed through and garlic is fragrant. Set aside until ready to serve.
  3. Whisk together all Lime Aioli ingredients until smooth.
  4. Heat tortillas in a skillet to soften. Remove from pan. Layer some sprouts, sautéed vegetables, and cilantro. Spread a spoonful of Lime Aioli over mixture. Fold in the sides and firmly roll tortilla away into a wrap. Repeat with remaining tortillas. Serve immediately and enjoy!