Ingredients
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2 (8-oz) blocks Tempeh
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1 tbsp Coconut Oil
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6 large Lettuce
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2 medium ripe Mango
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¼ cup Sweet Chili Sauce
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1 tbsp Hoisin Sauce
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1 tbsp Garlic Powder
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¼ tsp Lime Juice
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¼ tsp Salt
Directions
Steps
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1
Done
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Heat the coconut oil in a large skillet over medium heat. |
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2
Done
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Cook the tempeh crumbles until browned, stirring constantly, for about 4 minutes and turn the heat down to low. |
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3
Done
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Add the hoisin, garlic, salt, and lime juice; heat for an additional 2 minutes and set aside. |
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4
Done
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Cut the mangoes into ¼-inch cubes. Pour the sweet chili sauce into a small bowl and mix it with the mango cubes. |
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5
Done
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Scoop the cooked tempeh and divide it evenly between the lettuce leaves, using the leaves as wraps. |
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6
Done
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Top the wraps with the chunks of mango and a bit of lime juice, and close the wraps. Serve, share, or store! |
