Sticky Chili Tempeh Wraps

Ingredients

• 300 g tempeh, cubed
• 4 large wraps
• 15 ml oil
• 150 g pak choi, chopped
• 150 g carrots, shredded
• 60 ml sweet chilli sauce
• 15 ml sesame seeds and 2 sliced spring onions
• salt
• black pepper

Method

1. Step 1

   Season the tempeh with salt and black pepper.

2. Step 2

   Heat 15 ml oil in a skillet over medium-high heat and cook the tempeh for 5 to 6 minutes until browned.

3. Step 3

   Add 150 g pak choi, chopped and 150 g carrots, shredded and cook them for 1 to 2 minutes until just softened.

4. Step 4

   Stir in 60 ml sweet chilli sauce and toss the filling until coated.

5. Step 5

   Lay the wraps on the counter and divide the hot filling between them.

6. Step 6

   Top each wrap with 15 ml sesame seeds and 2 sliced spring onions, fold the sides in, and roll them tightly.

7. Step 7

   Toast the wraps in a dry skillet for 1 to 2 minutes per side, then slice and serve them.