Creamy Coleslaw, crunchy apples, and Barbecue Tempeh make a healthy filler for these low-calorie sandwich wraps.
Servings: 4 servings
Prep: 20 mins
Total: 1 hr 23 mins
Ingredients
1/4 cup light mayonnaise
1 tablespoon lemon juice
1/4 teapoon ground black pepper
2 cups shredded cabbage with carrot (coleslaw mix)
1 small apple, cored and Thinly Sliced
2 tablespoons thinly sliced Green Onion
2 teaspoons olive oil or canola oil
1 8-ounce package original soy tempeh (fermented soybean cake), cut into bite-size strips
1/4 cup low-calorie or low-carb original Barbecue Sauce
4 7- to 8-inch whole wheat tortillas, warmed according to package directions
Directions
1. In a medium bowl, stir together mayonnaise, Lemon Juice, and pepper. Add coleslaw mix, apple slices, and green onion. Toss to coat. Cover and chill about 1 hour.
2. In a large nonstick skillet, heat oil over medium-high heat. Add tempeh and cook for 3 to 5 minutes or until golden brown, stirring occasionally. Stir in barbecue sauce; remove from heat.
3. To serve, divide slaw mixture and tempeh mixture among tortillas. Roll up.
