Tempeh Chicken Walnut Salad Wraps Recipe

Tempeh Chicken Walnut Salad Wraps Recipe

Ingredients

Makes 4 wraps

• 8 ounces tempeh
• 1/2 cup chopped walnuts
• 1 celery rib, chopped
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons minced fresh parsley
• 1 cup vegan mayonnaise divided
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4 (10-inch) tortillas or lavash flatbread
• 1 to 2 cups shredded romaine lettuce

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Remove tempeh from pan and set aside to cool
3. Pat the tempeh dry, chop it finely and place it in a bowl
4. Add the walnuts, celery, green onions, bell pepper and parsley
5. Stir in 1/2 cup of the mayonnaise, the mustard, lemon juice, salt and black pepper
6. Mix until thoroughly combined
7. Cover and refrigerate at least 30 minutes to allow flavors to blend
8. Taste, adjusting seasonings if necessary
9. To assemble wraps, place 1 tortilla on a work surface and spread with 1 tablespoon of the remaining mayonnaise
10. Top with about 2/3 cup of the tempeh mixture
11. Top with shredded lettuce and roll up tightly
12. Cut each tortilla in half diagonally
13. Repeat with remaining ingredients

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