Wholemeal wrap with tempeh, carrot and peanut sauce

Ingredients

For 1 serving

• Whole wheat tortillas2
• Tempeh100 g
• Carrots1
• Cucumber60 g
• Peanut butter12 g
• Tamari1 teaspoon
• Sesame oil1 teaspoon
• Lime juiceto taste
• Cilantro3 g

Contains: gluten, nuts, soy, sesame,

Method

1. Cut the tempeh into sticks about 1 cm thick.
2. Heat the sesame oil in a frying pan over medium heat, add the tempeh and brown it for 4 minutes, turning, until golden on all sides; pour in the tamari and cook for 1 more minute, until it has been absorbed and the tempeh is glossy.
3. Meanwhile make the sauce: in a small bowl mix the peanut butter with the lime juice and 2 tablespoons of hot water until smooth and runny.
4. Peel the carrots, wash the cucumber and cut both into fine julienne; wash the fresh coriander and pick the leaves.
5. Warm the tortillas in a dry pan for 30 seconds per side, fill them with the vegetables, tempeh, peanut sauce and coriander and roll them up.