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

Method

1. 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. 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. 3

   Heat a frying pan over high heat. Cook the tempeh strips for 2-3 minutes per side until caramelised and golden.

4. 4

   Slice the cucumber into batons. Finely slice the chilli.

5. 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.