Grilled Tempeh Satay Wraps Recipe

Take a break from salads and soups this summer and try something new with these tempeh satay wraps. The tempeh is grilled with a mix of spices and veggies to infuse it with flavour while the satay sauce is so tasty you’ll want to drink it!

If you’re wanting to keep it fresh, you can roll your tempeh in colourful Swiss chard leaves, or opt for wholegrain wraps if you want something a little more filling.

Method

1. Whisk tamari, olive oil, sriracha sauce, turmeric, and cumin in a small bowl.
2. Place tempeh and squash in a mixing bowl and toss with the tamari mixture, coating evenly. Season to taste with salt and pepper, and thread, alternating, onto the skewers. If time permits, let marinate for 10 to 15 minutes.
3. Heat a grill pan over medium heat, then reduce to medium-low. Add the skewers and grill, turning often, until golden and grill marks appear. You may need to spray the skewers with olive oil to keep them from sticking to the pan. Set aside.
4. Whisk all satay sauce ingredients in a small bowl until smooth, adding just enough water to get the desired consistency; adjust sea­soning to taste and set aside.
5. Remove the grilled tempeh and squash from the skewers and divide among the Swiss chard leaves. Top with the onion, cucumbers, and baby greens and drizzle with the sauce. Scatter mint and cilantro over the filling and roll up tightly. Cut each wrap in half and serve.

Ingredients

(Servings: 3)

• For the skewers:
• 2 Tbsp reduced-sodium tamari or soy sauce
• Low-calories olive oil cooking spray
• 2 tsp sriracha or other chili sauce of choice (or to taste), divided
• 0.50 tsp ground turmeric
• 0.50 tsp cumin
• 1 pack tempeh (250g)
• 2 medium yellow squash or courgette, cut into 1-inch pieces
• Sea salt and freshly ground black pepper, to taste
• 3 wooden skewers, soaked in water
• For the satay sauce:
• 3 Tbsp unsalted peanut butter
• 0.50 tsp finely grated fresh ginger
• 1 garlic clove, minced
• 1 tsp liquid aminos or tamari sauce
• Juice of 1 large lime (or to taste)
• For the wraps:
• 6 large Swiss chard leaves, trimmed (or 3 100% whole-wheat wraps)
• 1 small red onion, thinly sliced
• 2 small cucumbers, cut into matchsticks
• 100 g mixed baby spring greens
• 2 Tbsp chopped fresh mint
• 2 Tbsp cilantro