Spicy Chipotle Blackened Tempeh Wraps

The strike continues. I am in a no-bake zone currently. I refuse to create another cupcake batter after 5 recent failed attempts so my Valentine will be getting this Spicy Chipotle Tempeh Wrap instead.

Chipotle Blackened Tempeh Wraps

We both have been looking for ways to eat more vegetarian meals anyway and despite the fact that I have strayed from my vegetarian ways, I’m always on the lookout for a meatless option. Besides, nothing says love more than a meatless meal for my carnivore sweetie…and these wraps are filled with love. And chipotle ranch sauce.

Spicy Chipotle Blackened Tempeh Wraps Recipe

Makes 1 sandwich

Gluten, egg, and dairy-free

INGREDIENTS

  • 4 slices of tempeh (I cut 2 2″ slices and then cut those in half, vertically)
  • Blackening spice (recipe below)
  • Chipotle Ranch sauce (recipe below)
  • Gluten Free Tortillas 

Optional add-ins:

  • Onions, chopped
  • Tomato slices
  • Lettuce or sprouts
  • Avocado

Chipotle Blackened Tempeh Wraps

Chipotle Ranch Recipe

Makes 1/4 cup

Gluten, egg, and dairy-free

  • 1 Tbsp. nondairy sour cream (like Tofutti, Follow Your Heart, or Trader Joe’s name brand non-dairy spread)
  • 1 1/2 Tbsp. nondairy milk
  • juice of 1/2 lemon
  • 1 clove of garlic, peeled
  • 1 tsp chipotle pepper
  1. Combine everything in a high-speed blender until smooth.
  2. Store in the fridge until needed.

Blackening Spice Recipe

  • 2 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp corn starch
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chipotle pepper
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp oregano
  • pinch of salt
  1. Combine all herbs togethers in a shallow bowl.
  2. Lightly oil each tempeh slice and place into seasoning. Coat on all sides.
  3. Coats enough for 4 2″ tempeh slices.
  4. Heat 1 Tb olive oil in a pan over medium-high heat.
  5. Saute coated tempeh slices on both sides for 2 minutes or until blackened.

Chipotle Blackened Tempeh Wraps

Assembling the Wrap

  1. Place tempeh, a portion of the chipotle ranch, and the remaining optional toppings into a brown rice tortilla.
  2. Wrap carefully (those tortillas can be fickle–I warmed mine for 15 seconds prior to loading just to make it a little more pliable) and slice in half.
  3. Dip in remaining chipotle sauce if you so desire.

Chipotle Blackened Tempeh Wraps

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Comments

  1. These are awesome!!!!

  2. This is DEFINITELY the best tempeh sandwich in the world. It reminds me of “spicy chicken” sandwiches I had years ago, except cruelty free and amazing. I prepped the blackening spice and cut the tempeh earlier in the day, so all I had to do was rub the tempeh and fry it. It’s so easy! I also served mine with sriracha vegan mayo and on lettuce leaves, for a nice refreshing crunchy wrap. Will definitely make these again!

  3. I just made these. Amazing!

  4. Regina Ramirez says:

    Me encanta me gustaria recibir recetas son delusiosas.

  5. Every time I read comments from those who’ve tried your recipes, they seem thrilled! What a gift you’re sharing here, Cara! :)

  6. I made these for dinner tonight and they were delicious!! I will definitely be making them again, though next time I will leave out the chipotle in the sauce, as it was a little too much spice for me (I’m a nursing mama, and my spicy tolerance isn’t as high anymore). I made them with butter lettuce, guacamole, cheddar daiya shreds and tomato slices and all the flavors were complimentary. I sliced up the tempeh a lot more; in half thickness wise and into many more strips (like a dozen) and it made four very full wraps. My only question is did you mean TSP instead of TBS when it comes to the non-dairy milk being added to the sour cream? Mine was sooo runny and I ended up adding a lot more sour cream to thicken it.

    Anyway, thanks for the YUMMY new recipe! My husband thought it was a Veggie Grill or Native Foods worthy meal! :-) I will be featuring it in my weekly recipe round-up on my blog this Friday, so hopefully more people can try it. :-)

  7. I’ve just recently started experimenting with tempeh instead of tofu. These wraps looks amazing! I bet even my carnivore husband would like them. He’s a spice addict, the hotter the better.

    • I LOVE tofu when it is cooked in my Thai food carry out; I’ve yet to learn how to cook it as good as they make it though. So I really like tempeh when cooking at home because it’s so versatile and easy to make! Definitely make this for the husband. The chipotle ranch sauce is excellent!

  8. Oh my goodness Cara, this looks amazing. And my husband just walked by and started drooling when he saw my screen!

  9. These look so good! Also, I know I’m a little behind, but I love your new blog design, too. I’ve been a silent follower for a while, and the new look is great. Happy Valentine’s Day.

    • Hi Molly! Thank you so much for stopping in and saying something. Regardless if you are a silent follower or comment-leaver, I am so super grateful that Fork & Beans is a place you visit. Happy Hearts Day to YOU! xoxo, Cara

  10. gracecc5249 says:

    Cara – if you are having cupcake problems, you might try this. Its vegan and I dare you to not love the cupcakes. Take one box of cake mix, Duncan Hines is vegan, and mix the flour with 1 can (15oz) pure pumpkin. Pour the batter in muffin tins and bake at 350 for 30 minutes! The chocolate cake mix gives great chocolate muffins. Before cooking I sprinkle the top with ground nuts. For Valentines Day you might try the red velvet cake mix! Couldn’t be simpler – two items. I make cakes and brownies this way. The yellow cake mix gives you pumpkin muffins!

    • Thank you so much for this tip! I will definitely look for the gluten-free Duncan Hines version :) I go through rough patches of baking gluten-free/vegan and I am currently in a slump. Maybe this is just what I need…

  11. Jackie ( the girl that sits next to your Mommy at work!) :) says:

    :) OMG LOVE IT!!!! Looks sooo YUMMY! (licking the computer screen) i LOVE spicy food!

  12. Gurrrrlll… I love what you do with tempeh! It’s such a weird lumpy thing and I’m never sure what to do with it! I’m not even entirely sure how to pronounce it… But drenching it in stuff and dunking it in hotsauce is probably the best thing I ever heard of, besides the time you turned it into bacon… Brilliant!

    • gracecc5249 says:

      Its pronounced TEM-pay. And you can do anything with it. I just saute it in vegan butter and oil after marinating it in my vegan (homemade) worcestershire sauce. Most times after cooking, I cut it up in bite size pieces and put it in the fridge. I nosh on it all day long – a piece here a piece there!

    • gracecc5249 says:

      By the way check out delicioustv.com and see all the things Toni Fiore does with tempeh.

    • You are always best at describing food. “Tempeh: The weird, lumpy thing in your sandwich.” Sounds perfect to me :)

  13. Cara, these wraps sound incredible! And I completely understand taking a strike against baking, especially after repeated failures… I’m starting to feel I’m in the same boat.

    I can’t believe how long it’s been since I’ve stopped by (my apologies!). I’m loving the changes you’ve made to your site since I’ve last visited – going to go back and read through some of your past posts. Hope you’re well!

    • Please don’t apologize! I understand how life overwhelms us at times (currently, I am way far behind on everyone else’s blog). I don’t have much time anymore as I would like so I totally get it. Just glad you stop by from time-to-time! Makes me happy :) xo

  14. Gonna try this fo’ sho’. Maybe with tofu, too. And a tahini dressing instead of Ranch (I don’t like those “tofutti” type products). Thanks for the inspiration!

    • You know, Monica, I am not a big fan of the Tofutti products either! The taste is definitely not something I like but when mixed with the milk and chipotle, it’s beautifully masked :)

  15. Mmm…Cara these look great! And I like the break from baking, we all have to eat real food sometimes too. :)

  16. I love tempeh. This dish is right up my alley!

  17. wow these look perfect! Happy VDay to meeeeee..

  18. Screw the baking! These look super good (especially the creamy sauce…)! Hello brown rice tortillas! Too bad Trader Joe’s only exists in the US, what a great alternative.

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