Tempeh Lettuce and Tomato Tortilla Wraps

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Hello everyone,

Here I am with a new recipe. I've been very active in the blog recently, wouldn't you say? ;)

When I don't have a lot of time or will to prepare lunch or supper, or when I crave for something tasty, this is one of my go to recipes.

I've started to make my own tortilla wraps  only recently (in Italy we call such flatbread "piadina", in Turkey "lavash"). Before that I always bought them. Most of the tortilla wraps sold in supermarkets are made with white flour and contain many additives. Instead, the ones we prepare at home are made with 4 essential ingredients only: Whole wheat flour, water, very little extra virgin olive oil and salt.

I've filled our wraps with Tempeh. I know that not everyone around the world is very familiar with Tempeh, which came to my knowledge just a few years ago. In short, Tempeh is a protein rich, nutrient dense soy product which is made from fermented soybeans. Although it originates from Indonesian kitchen, nowadays it is widely used also by vegetarians and vegans. Given the fact that number of people who choose plant based diets are in rise, it seems like we will be hearing about it even more in future.

If you'd like to replace tempeh you can use smoked tofu or veggie burgers as I often do.

Ingredients (2 tortilla wraps):
150 g organic whole wheat flour
100 - 110 g water
1 TBSP extravirgin olive oil
1/4 tsp salt

Filling:
125 g organic natural Tempeh (or smoked tofu slices, veggie burgers etc)
Finely chopped lettuce
Finely sliced tomatoes
Finely chopped pickled sweet green pepper
Finely chopped onion
Cashew Mayonnaise or some other light mayo

Notes:

1. Whole wheat flours absorb more water in comparison with white flours. While adapting your old recipes to whole food plant based diet, you need to increase the amount of water when you replace white flour with whole wheat one. The absorption capacity changes also among the whole wheat flours depending on the type of the wheat and the brand. If needed add more water in tortilla dough. It shouldn't be hard nor too soft.
2. You can replace tempeh with smoked tofu slices, vegetable burgers etc.
3. I've used oil in this recipe even though it is very little I don't list this recipe under the whole food plant based category. 

Preparation:

• Place all the ingredients for tortilla in a bowl and knead by hand or by a kitchen robot. Add more water if needed. (The absorption capacity changes also among the whole wheat flours. Your dough shouldn't be hard nor too soft)

(Thermomix owners => Place all the ingredients for tortillas in TM Bowl and knead for  minutes. Add more water if needed. (The absorption capacity changes also among the whole wheat flours. Your dough shouldn't be hard nor too soft)

• Rinse your hands and give your dough a ball shape. Cover with a kitchen cloth and let it rest for about 20 - 30 minutes.

• In the meantime prepare the filling. Chop lettuce. Finely slice tomatoes. Cut pickled pepper in small pieces. Finely chop onion.

• Cut tempeh into slices and warn in a non-stick pan.

• Divide dough into two pieces. Sprinkle work surface (or baking paper) with a bit of flour and roll it out into a 27 - 28 cm wide tortilla. (During rolling, try to avoid adding too much of flour. Tortilla shouldn't be hard, it is enough that it won't stick to the surface or rolling pin)

• Heat up a large non stick pan. Transfer tortilla carefully in the pan. Cook tortilla both sides turning often.

• Transfer cooked tortilla in serving plate. Spread a little mayonnaise and then lettuce. Place tomato slices, tempeh slices, pickled green pepper and onion. Add a little mayonnaise on the top.

• Serve it warm as a wrap.

• Prepare the 2nd tortilla the same way. (Important note: Before cooking the 2nd tortilla, clean the pan. Be careful not to leave any burnt flour in the pan. We wouldn't want to have some burnt flour to stick on our tortilla)

Enjoy.