5-ingredient Teriyaki Tempeh Wraps


400 g. | 1 14-oz pack

  • tempeh

60 ml. | ¼ cup

  • teriyaki sauce
  • 1 small red onion


50 g. | 1 cup  

  • carrots


4 large leaves

  • lettuce

Optional Toppings:

  • Chili flakes
  • Pickled cabbage
  • Peanut butter


  • Soy

(can be substituted with chickpea tempeh)


Serves: 4 Cook: Total: 25 mins


  1. Cut the tempeh into small cubes, put them into an airtight container and add the teriyaki sauce.
  2. Close the airtight container, shake well and put it in the fridge, allowing the tempeh to marinate for 1 hour up to 12 hours.
  3. Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper.
  4. Transfer the tempeh cubes onto the baking sheet and bake for about 15 minutes or until the tempeh is browned and crispy.
  5. Lay out 4 large lettuce leaves, add a quarter or the tempeh to each leaf, top it with the minced red onion and julienned carrots.
  6. Serve with the optional toppings and enjoy!
  7. Store the tempeh in the fridge, using an airtight container and consume within 2 days. Store the tempeh in the freezer, for a maximum of 60 days and thaw at room temperature. The tempeh can be served cold or reheated in a toaster oven or a non-stick frying pan.­­

 Nutrition Information (per serving)

Calories: 226 Carbs: 8.1 g. Fat: 9.65 g. Protein: 24 g. Fiber: 6.4 g. Sugar: 4.2 g.

This dish, and 75 other 5-ingredient high-protein recipes are found in ‘5-Ingredient Plant-Based Cookbook: 76 Easy & Delicious High-Protein Recipes‘ that will be released in November 2019.

Click here for a full list of International retailers (http://happyhealthygreen.life/cookbooks/5-ingredient-high-protein-cookbook)


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