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Tempeh wrap with peanut sauce held up with hand

Tempeh Wrap with Peanut Sauce

Add lots of color and flavor to your packed lunch with this vegan tempeh wrap with peanut sauce that is super simple to make!
Course Entree, Lunch
Cuisine Asian-inspired, Gluten-free, Vegan
Keyword peanut sauce, tempeh wrap, tempeh wrap with peanut sauce
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 540kcal
Author Dietitian Debbie


For the Tempeh:

  • 8 oz. package tempeh cut into 1/2 in triangles
  • 3 tablespoons neutral oil

For the peanut sauce: 

  • 6 tablespoons water Plus more if needed to thin out sauce
  • 1/2 cup creamy peanut butter
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger paste OR 1/2 in. fresh grated ginger root
  • 1 tablespoon sriracha sauce

To Assemble: 

  • 4 wraps chopped vegetables of choice (cucumber, cabbage, spinach, carrot), sriracha


  • Cut tempeh into 1/2 inch triangles. (Or whichever shape you prefer. The smaller and thinner the pieces the better as they cook faster.)
  • Add oil to a non-stick skillet over medium-high heat for 1 minute. Add tempeh and stir fry for 3-4 minutes on one side until golden brown. Flip each piece and cook on the second side until golden brown. Turn off heat and set aside.  
  • Make the peanut sauce by stirring all the sauce ingredients together in a small mixing bowl until smooth sauce forms. Add more water, 1 tablespoon at a time if a thinner sauce is desired.
  • Assemble wraps by dividing tempeh between 4 wraps, topping with chopped vegetables, peanut sauce, and sriracha. 


Nutrition information below is an estimate - does not include vegetables as those will vary depending on what you have on hand. 
Note, you can decrease the carbohydrate content to 14 grams by using a collard green leaf as the wrap. 


Serving: 1Wrap | Calories: 540kcal | Carbohydrates: 38g | Protein: 22g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 28g | Sodium: 593mg | Fiber: 3g | Sugar: 5.5g