Rainbow wraps are super simple to make and only take 15 minutes to prepare! I like my wraps loaded with veggies, a little bit of sauerkraut and tahini or cashew cheese (something creamy), and a decent layering of glazed chickpea tempeh! @augustethelabel asked me to write up a recipe for these for their blog, but for those of you who want easy viewing; here it is for you guys to try.. ~
To make 4 wraps:
4 of your favourite wraps (I used local Mumma Raw dehydrated seed and onion wraps)
1 small beetroot
microgreen sprouts, (I sprouted my own pea shoots)
1 block of organic tempeh, (I used Byron Bay Chickpea tempeh)
4 tablespoons of toasted sesame oil
3 tablespoons of tamari sauce
1 tablespoon of coconut nectar or honey
1 tbsp nigella seeds
Optional: cashew cheese or goats cheese and sauerkraut
To begin, prepare your vegetables by grating the carrot and beetroot and finely slicing the radish, avocado and cucumber. Squeeze lemon juice all over them and place in a bowl whilst you prepare the tempeh.
Heat a non-stick pan on medium-high and add the sesame oil and tamari. Let it become hot, combining with a spoon. Slice the tempeh into flat fingers and add to the sauce. Fry on each side until golden. At the last minute of cooking add in a drizzling of your nectar or honey and flip each piece to coat evenly. Remove from the heat.
Lay your wrap on a chopping board or plate, add a desired amount of your vegetables and top with avocado, slices of tempeh, sprouts, cheese and sauerkraut. Drizzle again with some lemon juice and serve warm with a sprinkle of nigella seeds and an edible flower on the side. Purrrrfect!