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Spicy Chipotle Blackened Tempeh Wraps

February 7, 2013 by Cara

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

signature

YOU ALSO MIGHT LIKE:

  • Baked Buffalo Tempeh TendersBaked Buffalo Tempeh Tenders
  • Vegan Meatball Sub SandwichesVegan Meatball Sub Sandwiches
  • The Ultimate Tempeh SandwichThe Ultimate Tempeh Sandwich
  • Tempeh BaconTempeh Bacon

Filed Under: Dairy-Free, Gluten-Free, Vegan Tagged With: dairy free, Food, gluten free, recipes, sandwiches, spices, tempeh, vegan, vegetarian, wraps

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Vegan Dark Chocolate Strawberry Cream Truffles
Next Post: Chinese Tempeh Salad »

Reader Interactions

Comments

  1. Tracy

    September 1, 2014 at 8:48 pm

    These are awesome!!!!

    • Cara

      September 8, 2014 at 9:14 am

      Love hearing that, thank you Tracy!

  2. Shelley

    April 3, 2014 at 11:42 am

    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!

    • Cara

      April 4, 2014 at 8:56 am

      YAY! A satisfied tempeh customer ๐Ÿ™‚ SO HAPPY to hear you love them, xo!

  3. Taegan

    January 11, 2014 at 10:42 am

    I just made these. Amazing!

  4. Regina Ramirez

    August 4, 2013 at 9:43 am

    Me encanta me gustaria recibir recetas son delusiosas.

  5. mmmarzipan

    April 15, 2013 at 12:32 pm

    Every time I read comments from those who’ve tried your recipes, they seem thrilled! What a gift you’re sharing here, Cara! ๐Ÿ™‚

  6. Meghan

    March 26, 2013 at 10:07 pm

    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! ๐Ÿ™‚ I will be featuring it in my weekly recipe round-up on my blog this Friday, so hopefully more people can try it. ๐Ÿ™‚

  7. Anna {Herbivore Triathlete}

    February 14, 2013 at 5:14 pm

    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.

    • Cara

      February 15, 2013 at 9:07 am

      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. Stephanie

    February 13, 2013 at 11:22 pm

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

    • Cara

      February 15, 2013 at 9:05 am

      Sounds like you have no choice now but to make these ๐Ÿ˜‰

  9. Molly

    February 10, 2013 at 7:17 pm

    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.

    • Cara

      February 11, 2013 at 7:44 am

      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

    February 8, 2013 at 8:13 pm

    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!

    • Cara

      February 8, 2013 at 8:23 pm

      Thank you so much for this tip! I will definitely look for the gluten-free Duncan Hines version ๐Ÿ™‚ 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!) :)

    February 8, 2013 at 12:48 pm

    ๐Ÿ™‚ OMG LOVE IT!!!! Looks sooo YUMMY! (licking the computer screen) i LOVE spicy food!

    • Cara

      February 8, 2013 at 8:33 pm

      And that sauce has some kick. It’s creamy, tasty, and perfectly non-dairy ๐Ÿ™‚ (tell Mom I said hello!) xo

  12. Brooke (Crackers on the Couch)

    February 8, 2013 at 4:36 am

    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

      February 8, 2013 at 8:01 pm

      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

      February 8, 2013 at 8:04 pm

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

    • Cara

      February 8, 2013 at 8:32 pm

      You are always best at describing food. “Tempeh: The weird, lumpy thing in your sandwich.” Sounds perfect to me ๐Ÿ™‚

  13. Willow

    February 8, 2013 at 12:20 am

    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!

    • Cara

      February 8, 2013 at 8:31 pm

      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 ๐Ÿ™‚ xo

  14. Monica

    February 7, 2013 at 9:20 pm

    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!

    • Cara

      February 8, 2013 at 8:29 pm

      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 ๐Ÿ™‚

  15. Heather @ Better With Veggies

    February 7, 2013 at 8:28 pm

    Mmm…Cara these look great! And I like the break from baking, we all have to eat real food sometimes too. ๐Ÿ™‚

    • Cara

      February 8, 2013 at 8:28 pm

      Baking is always my weaker of the two. It’s always nice lean back on the comfort of cooking, you know?

  16. Michelle Collins

    February 7, 2013 at 8:00 pm

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

    • Cara

      February 8, 2013 at 8:25 pm

      There are so many unique ways to use tempeh, isn’t there? I love it too ๐Ÿ™‚

  17. Jan

    February 7, 2013 at 5:49 pm

    wow these look perfect! Happy VDay to meeeeee..

    • Cara

      February 8, 2013 at 8:26 pm

      Indeed, my friend. Hope you are well… Sending you a box of Chipotle Tempeh wraps for VDay. xo

  18. Suzanne @RollWithIt

    February 7, 2013 at 5:49 pm

    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.

    • Cara

      February 8, 2013 at 8:27 pm

      I’m in the same mindframe: Screw baking! ๐Ÿ˜‰ Do you have brown rice tortillas available in Canada?

Trackbacks

  1. Blackened Tempeh Wrap with Cowboy Cavier and Smashed Avocado with Peas – Life by Kristie says:
    April 11, 2018 at 9:53 am

    […] doing the research on tempeh, I started looking for recipes and I found a Spicy Chipolte Blackened Tempeh Wrap ย from Fork & Beanย and it looked amazing! ย I did it exactly to their recipe the first time but since thenย  I have […]

  2. Blackened Tempeh Wrap with Cowboy Cavier and Smashed Avocado with Peas - Kristie May says:
    October 9, 2015 at 9:18 am

    […] doing the research on tempeh, I started looking for recipes and I found a Spicy Chipolte Blackened Tempeh Wrap ย from Fork & Beanย and it looked amazing! ย I did it exactly to their recipe the first time but since thenย  I have […]

  3. Split Green Pea Burgers says:
    March 24, 2015 at 4:28 pm

    […] firmer and hold up really well on a bun. We had some leftover chipotle cream sauce from some blacked tempeh wraps I made earlier in the week, and decided to spread it on the bun. Spicy […]

  4. The Ultimate Tempeh Sandwich - Fork and Beans says:
    March 7, 2015 at 5:51 am

    […] Chipotle Blackened Tempeh Wrap […]

  5. Vegan Baby and Bridal Shower Menu Ideas | Midwest Vaygun says:
    September 22, 2013 at 1:58 pm

    […] a mo-fo lately, and this essentially combines the two into a very delectable looking appetizer. Blackened Tempeh Wraps with Chipotle Ranch from Fork and Beans (GF) Would make a substantial […]

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