Vegetarian Chipotle Chicken Wrap
Satisfy your cravings with this bold and flavorful Vegetarian Chipotle Chicken Wrap—an irresistible twist on a classic favorite. Perfect for quick lunches or dinners, this recipe swaps traditional chicken for smoky, marinated tempeh, rich with chipotle peppers and adobo sauce. Packed with wholesome ingredients like black beans, corn, creamy avocado, and fresh cherry tomatoes, each wrap is vibrant, nutritious, and bursting with Tex-Mex-inspired flavors. Wrapped in hearty whole wheat tortillas and layered with crisp lettuce, this dish is both easy to prepare and delightfully satisfying. With just 30 minutes from prep to plate, these wraps are a perfect go-to for vegetarians, flexitarians, or anyone in search of a healthy meal with a spicy kick!
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Recipe Information
Ingredients
- 200 grams tempeh
- 2 tablespoons olive oil
- 2 pieces chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 0.5 teaspoon salt
- 400 grams black beans, drained and rinsed
- 150 grams corn kernels
- 1 red bell pepper, chopped
- 1 avocado, sliced
- 150 grams cherry tomatoes, halved
- 4 pieces lettuce leaves
- 4 pieces whole wheat tortillas
Instructions
Slice the tempeh into thin strips.
In a small bowl, mix together olive oil, chopped chipotle peppers, adobo sauce, lime juice, honey, garlic powder, cumin, and salt to create the marinade.
Place the tempeh strips in a shallow dish and pour the marinade over them. Ensure all pieces are well-coated. Let them marinate for at least 15 minutes.
Heat a skillet over medium heat and add the marinated tempeh strips. Cook for about 5 minutes on each side, or until they are golden brown and slightly crispy. Remove from heat.
In a large bowl, combine black beans, corn, red bell pepper, avocado slices, and cherry tomatoes.
Warm the tortillas in a skillet or microwave to make them pliable.
Place a lettuce leaf on each tortilla. Add a few strips of cooked tempeh, followed by the bean and vegetable mixture.
Fold the sides of the tortilla over the filling and roll it up tightly to create a wrap. Repeat with the remaining tortillas.
Serve the wraps immediately, or wrap them in parchment paper for an on-the-go meal.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2773 mg | 121% | |
| Total Carbohydrate | 262.4 g | 95% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 45.8 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4066 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
