TLT Wraps

Same recipe as TLTs, but putting them in flour tortillas and cutting them into bite-size pieces makes them great for taking to a gathering or having the to snack on from the fridge.

1 pkg of tempeh

olive oil

soy sauce

maple syrup

2 tomatoes, sliced

several leaves of lettuce

vegan mayo (Vegenaise)

large flour tortillas

Cut the tempeh into long strips. Cook in a skillet over medium-high heat with a little olive oil. Cook until brown, flipping to brown on both sides. Remove pan from heat and drizzle generously with maple syrup and soy sauce.

Slice your tomatoes and then cut them in half.

Wash some lettuce leaves.

Lay down a flour tortilla and spread mayo on it. Lay tempeh slice(s) across one end, close to where you will start rolling it. Lay tomato slices across the end above the tempeh. Lay a lettuce leaf (or leaves) across above the tomatoes. Beginning by the tempeh, roll the tortilla end to end. Then slice into bite sized pieces.

Enjoy.