Tempeh & Peanut Satay Wraps
Ingredients
- 300 g tempeh
- 4 tbsp peanut butter
- 3 tbsp soy sauce
- 100 ml coconut milk
- 4 large tortillas
- 1 cucumber
- 1 lime
- 1 tbsp sesame oil
- 1 fresh red chilli
Nutrition (per serving)
- Calories
- 561 kcal
- Protein
- 26.3 g
- Carbohydrate
- 46.7 g
- of which sugars
- 6.5 g
- Fat
- 29.6 g
- of which saturates
- 9.4 g
- Fibre
- 8.1 g
- Salt
- 3.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the tempeh into thin strips. Mix together the soy sauce and sesame oil and toss the tempeh in it. Leave to marinate for 10 minutes.
- 2
Whisk together the peanut butter, coconut milk and lime juice to make a smooth satay sauce. Thin with a splash of water if needed.
- 3
Heat a frying pan over high heat. Cook the tempeh strips for 2-3 minutes per side until caramelised and golden.
- 4
Slice the cucumber into batons. Finely slice the chilli.
- 5
Warm the tortillas. Spread satay sauce down the centre, top with tempeh, cucumber batons and sliced chilli. Roll tightly, slice in half and serve with extra satay sauce alongside.
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