Sweet and Sour Peanut Butter Banh Mi Wrap

½ cup Spicy Peanut Butter Sauce (see recipe)

4 Whole wheat tortillas

For Quick Pickled Veggies:

1 ½ cups shredded carrots

1 ½ cups English cucumber, thinly sliced

3 Tbsp rice vinegar

3 Tbsp sugar

1 tsp salt

For Tempeh:

8 oz. tempeh, sliced into long thin slices (about ¼”)

2 Tbsp soy sauce

Juice 1 lime

1 clove garlic, minced

1 Tbsp fresh ginger, grated

1 Tbsp honey

By Caroline L. Young, MS, RD, LD, RYT

For pickled veggies: In a medium bowl, whisk together rice vinegar, sugar and salt until sugar is mostly dissolved. Toss this mixture with carrots and cucumber, and let mixture to sit for minimum of 30 minutes.
For tempeh: In a medium bowl, whisk soy sauce, lime, garlic, ginger and honey together until combined. Add sliced tempeh to bowl and let marinade for 20 minutes. Heat oil in sauce pan over medium heat, and cook tempeh for three minutes on each side, until slightly crisp on edges. Remove from heat.
To assemble wrap, spread 1-2 Tbsp of spicy peanut butter sauce on tortilla, place ¼ of pickled veggies in center of wrap, add tempeh, roll into wrap, and enjoy.

Calories: 400

Calories from Fat: 120

Fat: 13 g

Trans fats: 0 g

Cholesterol: 0 mg

Carbohydrate: 56 g

Protein: 20 g

Sodium: 1500 mg