Mango-Tempeh Wraps

Serves: 6 | Prep Time: ~15 min |

Nutrition Information (per serving)

  • Calories: 259 kcal
  • Carbs: 31.3 g.
  • Fat: 7.8 g.
  • Protein: 15.7 g.
  • Fiber: 9.7 g.
  • Sugar: 16 g.



  • 2 8-oz. blocks tempeh (crumbled)
  • 1 tbsp. coconut oil
  • 6 large lettuce leaves
  • 2 medium ripe mangoes (peeled, diced)
  • ¼ cup sweet chili sauce
  • 1 tbsp. hoisin sauce
  • 1 tbsp. garlic powder
  • ¼ tsp. lime juice
  • ¼ tsp. salt


Total number of ingredients: 9



  1. Heat the coconut oil in a large skillet over medium heat.
  2. Cook the tempeh crumbles until browned, stirring constantly, for about 4 minutes and turn the heat down to low.
  3. Add the hoisin, garlic, salt, and lime juice; heat for an additional 2 minutes and set aside.
  4. Cut the mangoes into ¼-inch cubes. Pour the sweet chili sauce into a small bowl and mix it with the mango cubes.
  5. Scoop the cooked tempeh and divide it evenly between the lettuce leaves, using the leaves as wraps.
  6. Top the wraps with the chunks of mango and a bit of lime juice, and close the wraps.
  7. Serve, share, or store!





Storage Temperature Expiration date Preparation
Airtight container

M/L or Ziploc bag

Fridge at 38 – 40°F or 3°C 4-5 days after preparation Eat chilled or reheat 10 seconds in the microwave
Airtight container

M/L or Ziploc bag

Freezer at -1°F or -20°C 60 days after preparation Thaw at room temperature; Eat chilled or reheat 10 seconds in the microwave


Note: Store the wraps already prepared, or, use multiple containers for the separate ingredients (tempeh, mangoes, and lettuce leaves).

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