Tempeh Vegetable Wrap

This tempeh vegetable wrap utilizes a fiber-dense tortilla, fermented tempeh, and heart-healthy flax seed meal to keep you full and your brain well fed. The prebiotic fibers selectively fuel beneficial gut microbes, supporting digestion and systemic metabolic wellness.

Ingredients

• 1 high-fiber Whole Wheat Tortilla (about 10g fiber)

• 3 ounces Tempeh, crumbled

• 1 medium sweet potato

• 1+ cup shredded mixed Cabbage, Carrots, and Spinach

• 1 tablespoon Flaxseed meal

• 1 teaspoon Olive oil

• 1/4 teaspoon ground Cumin

• 1/4 teaspoon Garlic powder

Instructions

1. Cut the sweet potato into cubes. (I cheat and microwave it for 6 minutes to soften it before cooking it in the pan.)

2. Heat the olive oil in a skillet over medium heat. Sauté the sweet potato cubes and crumbled tempeh with ground cumin and garlic powder for 5 to 7 minutes until lightly browned.

3. Warm the high-fiber whole wheat tortilla in the oven or microwave for 10 seconds to increase elasticity.

4. Lay the tortilla flat and layer the shredded cabbage, carrots, and spinach across the center.

5. Top the vegetables with the sautéed seasoned tempeh and potato, then sprinkle the flaxseed meal evenly over the ingredients.

6. Fold the sides of the wrap inward, roll tightly from bottom to top, and cut diagonally before serving.

This recipe is about 450 calories, 30 grams protein, and 17 grams of fiber.

Enjoy!

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