Old School Tempeh “Chicken” Salad Wrap

The “meaty” texture and high protein makes tempeh a great substitute for a variety of traditional meat-based dishes.  Tempeh salad, sometimes called “mock chicken,” can be used for club-style sandwiches, side salads or in a wrap. This recipe, using Only! Plant Based Original Mayo, has a touch of sweetness from the corn cut off the cob.

Makes 6 wrap sandwiches

 Tempeh

1 (8 ounce) block of tempeh (preferably three grain), cut into 3/8 inch pieces

1 cup corn, sliced off the cob

1/2 cup sweet onion, finely diced

1 teaspoon extra virgin olive oil

1 tablespoon tamari

1/2 teaspoon smoked paprika

1/2 teaspoon white pepper, freshly ground

Preheat oven to 350 F.  Mix all tempeh ingredients and bake on a parchment-lined baking sheet for 15 minutes.  Remove, cool and reserve.

Salad Base

1/3 cup carrots, peeled and finely diced

1/3 cup celery, finely diced

1/2 cup red bell pepper, finely diced

1/3 teaspoon sea salt

2 tablespoons Dijon mustard

1 tablespoon fresh dill, minced

1 tablespoon fresh fennel weed (optional), finely chopped

3/4 cup Only! Plant Based Original Mayo

 Mix all salad base ingredients in a 2-quart bowl, fold in tempeh mixture.

 To Make Sandwich:

6 (10-to-12 inch diameter) whole-grain flatbreads, such as lavash, tortilla or chapati

6 cups baby romaine lettuce or hearts of romaine spears

4 cups seedless cucumber, cut in julienne slices

4 roma tomatoes, sliced in 1/2-inch-wide spears

On a clean surface, lay out the flat breads.  Spread one cup of tempeh mixture on each piece of bread.  On top of the tempeh, place one cup of romaine lettuce, 2/3 cup cucumbers and 3 tomato spears.  Carefully roll the flatbread firmly around the ingredients. Angle-cut each one crosswise and serve cold or at room temperature. For added deliciousness, serve with a dipping sauce of Only! Plant Based Chipotle Mayo!

 Adapted from Chef George Vutetakis’ book Vegetarian Traditions