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.


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


  • 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)
  • Brown rice tortillas (I bought mine at Trader Joes)

Optional add-ins:

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


Chipotle Ranch Recipe

Makes 1/4 cup

Gluten, egg, and dairy-free

  • 1 Tb non-dairy sour cream (like Tofutti, Follow Your Heart, or Trader Joe’s name brand non-dairy spread)
  • 1 1/2 Tb non-dairy milk (I used unsweetened almond)
  • 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.


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.