Ingredients Jump to Instructions ↓

  1. 1/4 cuplight mayonnaise

  2. 1 tablespoonlemon juice

  3. 1/4 teapoonground black pepper

  4. 2 cupsshredded cabbage with carrot (coleslaw mix)

  5. 1 smallapple, cored and thinly sliced

  6. 2 tablespoonsthinly sliced green onion

  7. 2 teaspoonsolive oil or canola oil

  8. 1 8-ounce packageoriginal soy tempeh (fermented soybean cake), cut into bite-size strips

  9. 1/4 cuplow-calorie or low-carb original barbecue sauce

  10. 4 7- to 8-inchwhole wheat tortillas, warmed according to package directions

Instructions Jump to Ingredients ↑

  1. Directions In a medium bowl, stir together mayonnaise, lemon juice, and pepper. Add coleslaw mix, apple slices, and green onion. Toss to coat. Cover and chill about 1 hour. In a large nonstick skillet, heat oil over medium-high heat. Add tempeh and cook for 3 to 5 minutes or until golden brown, stirring occasionally. Stir in barbecue sauce; remove from heat. To serve, divide slaw mixture and tempeh mixture among tortillas. Roll up.


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