Barbecue Tempeh Wraps

Ingredients

• 1/4  cup light mayonnaise
• 1  tablespoon lemon juice
• 1/4  teapoon ground black pepper
• 2  cups shredded cabbage with carrot (coleslaw mix)
• 1  small apple, cored and thinly sliced
• 2  tablespoons thinly sliced green onion
• 2  teaspoons olive oil or canola oil
• 1  8-ounce package original soy tempeh (fermented soybean cake), cut into bite-size strips
• 1/4  cup low-calorie or low-carb original barbecue sauce
• 4  7- to 8-inch whole wheat tortillas, warmed according to package directions

Directions

In a medium bowl, stir together mayonnaise, lemon juice, and pepper. Add coleslaw mix, apple slices, and green onion. Toss to coat. Cover and chill about 1 hour.

In a large nonstick skillet, heat oil over medium-high heat. Add tempeh and cook for 3 to 5 minutes or until golden brown, stirring occasionally. Stir in barbecue sauce; remove from heat.

To serve, divide slaw mixture and tempeh mixture among tortillas. Roll up.