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Nutrition Facts
Nutrition facts per serving:
- Calories 257
- Protein(gm)16
- Carbohydrate(gm)24
- Fat, total(gm)15
- Cholesterol(mg)5
- Saturated fat(gm)2
- Monosaturated fat(gm)5
- Polyunsaturated fat(gm)6
- Dietary Fiber, total(gm)9
- Sugar, total(gm)5
- Vitamin A(IU)583
- Vitamin C(mg)15
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)2
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)16
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)500
- Potassium(mg)282
- Calcium(DV %)141
- Iron(DV %)2
- Vegetables()1
- Starch()2
- Medium-Fat Meat()2
- Fat()1
*Percent Daily Values are base on a 2,000 calorie diet
Barbecue Tempeh Wraps
Makes:
4
servings
Serving size:
1 wrap
Prep:
20 mins
Chill: 1 hr
Cook: 3 mins
Chill: 1 hr
Cook: 3 mins
Ingredients
- 1/4 cup light mayonnaise
- 1 tablespoon lemon juice
- 1/4 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 - 8 inches 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.
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