Summer Tempeh Avocado Strawberry Wrap

Sometimes in the Summer you don’t feel like heating up the oven and opt for sandwiches instead.  Although the possibilities are endless, I always like a good tempeh sandwich.  If you haven’t heard of tempeh, it is a fermented soy product that is actually good for your gut!  Just be sure to always buy organic when it comes to soy. I eat it for lunch often because it is a good source of protein and is heart healthy. The recipe I am sharing with you today might sound a little unusual but it is so delicious.  It combines avocado, strawberries and arugula in a simple wrap with the tempeh and it is so good!  Especially in the Summer!  If you haven’t tried tempeh yet, this is a good way to do so!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 5 minutes | Cook Time: 5 minutes | Ready in: 10 minutes

Ingredients

• 1 8 oz pkg tempeh, cut half, then into thick long strips
• 1 Tbsp avocado oil
• 1 Tbsp tamari
• 4 Rudi's Gluten Free Spinach Tortillas
• 3/4 cup sliced organic strawberries
• 3/4 cup organic guacamole
• 1 large handful arugula

Instructions

1. Toss the tempeh gently with the avocado oil and tamari in a bowl.
2. Heat a ceramic pan over medium heat.  Add the tempeh, and cook on one side until lightly brown, about 2 minutes.  Then flip and cook the other side until lightly brown, about 2 minutes more. Remove from heat.
3. To assemble the wraps, spread about 2-3 Tbsp of the guacamole onto the middle each tortilla in a line from top to bottom.  Arrange the strawberries on top of that, then divide the tempeh between the 4, and top with arugula.
4. Roll up, and enjoy!