Caribbean Jerk Tempeh Wrap

I got it!  I have the ingredients for the Caribbean Tempeh wrap I told you about in a previous post.  For some reason I always feel a little guilty when I try to copy anything premade that is really good. As if they will be mad that I stole the recipe and now won't buy it from them.   

My last copycat was Pad Thai and I spent $40.00 on the ingredients when I should have just bought it for$14.00 at the restaurant and it just didn't taste the same. 

Maybe that's why they aren't worried. 

Last Tuesday I did a secret reconnaissance mission to the Native Sun deli to get one of these simply amazing wraps.  They are a little sweet, have all sorts of flavorful veggies and the texture of the tempeh, sort of these smooth little round bits that have a sort of nutty taste, all just GOES together.


Luckily, I didn't have to grill the chefs for very long on the ingredients as they were printed on the label.  Veeeeeery sneaky was I.  The chef also brought me the very tempeh they use in the wraps and said they marinate it in jerk seasoning.  He must have thought I was just curious.  He won't be so nonchalant when I challenge him to a Caribbean wrap THROWDOWN!  BOOYA!

Here is the REAL thing...just look at all those goodies in there.

Original Caribbean Tempeh Wrap Ingredients

1 Whole Wheat Wrap

Tempeh
Lettuce
Jerk marinade: jerk spice, brown sugar, tamari, orange juice, canola oil
Tropical slaw: cabbage, carrots, scallions, green bell peppers, raisins, vegenaise, jerk spice, lime juice, molasses, habanero sauce

Have you ever had tempeh?  What did you think?


And here is my remake....
Caribbean Jerk Tempeh Wrap
printable recipe

Ingredients
Serves 4

2 Tempeh Burgers (I used Artie's Tempeh Burgers)
EVOO spray
4 whole grain wraps

Marinade:
1/2 Tbsp minced garlic
2 tsp Worcestershire
2 Tbsp agave
1/4 tsp ground ginger
1/2 tsp jerk seasoning (I used Penzey's)
1 Tbsp canola oil
1/4 cup low sodium soy sauce
3 slices of orange

Sauce:
3 Tbsp light mayo or vegenaise
1 Tbsp reserved marinade
Jerk seasoning, to taste
1 tsp agave
Cayenne pepper, to taste

Slaw Mix:
1 cup slaw mixture (I used a broccoli, carrot, red cabbage mix)
1/4 cup golden raisins
1/4 cup raisins
1/4 cup green onions
1/4 red bell pepper, sliced thinly
1/2 green pepper, sliced thinly
1/8 c red onion (I would actually omit this next time I just liked the color)
Sprouts (optional)

Directions:

1. Mix the marinade in a blender, set aside one tablespoon to reserve for sauce.  In a small zip top bag place the two tempeh burgers and the rest of the marinade.  Marinate for 24 hours.

2. While tempeh is marinating, in a small dish whisk together the sauce ingredients and in a larger bowl combine the slaw mix. 

3.  Oil and preheat your grill over medium heat or George Foreman.  For the GF cook the tempeh for 4 minutes total, for the grill cook tempeh for 4 to 5 minutes per side.  Set aside to cool a bit then slice.

4.  Mix the slaw and sauce together.  Lay out the tortillas and evenly top each with half a grilled sliced tempeh burger and 1/4 of the sauce/slaw mixture. 


How did I score? Try it and see for yourself then let me know!