Spicy Orange Tempeh Crunchwraps

 

Serves: 4

Ingredients:

  • 1 tablespoon extra-virgin olive oil

  • 1 (11.5-ounce) package Orange Chili Glaze Tempeh Kit, cut into 1/2-inch slices

  • 1/4 cup mayonnaise or vegan mayonnaise

  • 1 tablespoon sriracha, optional

  • 1 tablespoon lime juice

  • 4 (10-inch) flour tortillas

  • 2 cups cooked long-grain white or jasmine rice

  • 1 cup canned black beans, drained and rinsed

  • 4 corn tostadas

  • 1 cup shredded iceberg lettuce

  • 1 cup shredded Mexican-blend cheese or vegan cheese

  • 1 avocado, peeled, pitted and sliced

  • 4 (6-inch) flour tortillas

Preparation:

  1. Heat oil in a skillet over medium heat. Add tempeh and cook, turning occasionally, until crispy, about 8 to 10 minutes. Brush with glaze during the last 2 minutes, turning to coat.

  2. Whisk together mayonnaise, sriracha, if using, and lime juice in a small bowl until smooth.

  3. Warm large tortillas briefly in the microwave until pliable. Spread about 1 tablespoon of sriracha mayo in the center of each 10-inch tortilla, leaving a 2-inch border around the edges. Reserve any remaining sriracha mayo for serving.

  4. Fill the centers of each tortilla with rice, black beans, tostada, lettuce, tempeh, cheese, sliced avocado, and top with 6-inch tortillas.

  5. Fold edges of each tortilla in towards the center, overlapping the small tortilla as you work around the filling to create a sealed package.

  6. Place crunchwraps, seam-side-down, in a large dry skillet over medium heat. Cook, pressing gently with spatula, until golden-brown and cheese is melted, about 2 to 3 minutes per side. Work in batches, if needed.

  7. Cut each crunchwrap in half and serve immediately with remaining sriracha mayo for dipping.