BBQ Tempeh Wraps

Fresh and completely customizable! You’ll be wondering why you haven’t made your own BBQ sauce before. The stuff is good. Really good.

  • Serves 2
  • 10 mins prep, 20 mins cook 30 mins total
  • Image of something.


BBQ sauce:

  • ¼ cup molasses
  • 1 cup Que Pasa Mexicana Salsa (Mild).
  • 1 tsp garlic powder
  • ½ tsp cinnamon
  • 1 tsp onion powder
  • 1 tbsp apple cider vinegar
  • ½ tsp ground cloves
  • 1 tsp Tamari
  • 2 cloves garlic, minced
  • 1 sweet onion, chopped
  • 2 tbsp maple syrup
  • 1 tbsp Worcester sauce
  • ½ tsp smoked paprika
  • ¼-⅓ cup water
  • Salt & pepper

Tempeh Wraps:

  • 1 package tempeh, cubed
  • 2 whole grain wraps
  • 3-4 tbsp garlic hummus
  • 1 sweet onion, sliced
  • 1 tbsp olive oil
  • 2 handfuls of lettuce, chopped
  • 1 avocado, sliced and pitted
  • Pea shoots or sprouts, for topping


  1. In a sauce pan over medium heat, sauté onion and garlic until translucent. This will take about 5-7 minutes. At this point, add salsa & remaining spices and ingredients for BBQ sauce. Simmer over low to medium heat for about 5 minutes, adding water if sauce is too thick. Remove from heat and let cool slightly. Transfer sauce to a blender and purée.
  2. In another pan, add 1 tablespoon olive oil and sliced onion. Sauté over medium to medium-high heat, stirring frequently until onions are a deep golden brown color, about 10 minutes
  3. To cook the tempeh, heat up a skillet and 1 tablespoon olive oil. Add tempeh to pan and cook on each side for 3-4 minutes. Pour in half of the BBQ sauce to coat tempeh. Remove from heat and set aside.
  4. To serve, spread hummus in the middle of each wrap and top with lettuce, tempeh, caramelized onions, avocado, sprouts and extra BBQ sauce if desired. Enjoy!