As I still had some leftover tempeh in my fridge, I decided to make these  healthy and absolutely delicious vegan wraps. I admit the tortilla chips might not be the healthiest of options, but they add a lovely crunch to it, and besides, the nutritional powerhouse combination of avocado and tempeh more than makes up for it.

Ingredients (for 2):

wholewheat tortilla wraps

plain tortilla chips

fresh tomatoes

fresh lettuce

hot taco salsa (optional)

for the tempeh

tempeh, sliced thinly into fingersized strips

2 cloves of garlic

2 crumbled dried chillies

zest of 1 lime

2 tbsp olive oil

pinch of ground coriander

pinch of cumin

ground paprika

pinch of allspice

salt

coconut oil for frying

wholewheat tortilla wraps

for the quacamole

2 avocados

2 tbsp olive oil

1 clove of garlic

juice of 1 lime

1 or 2 crumbled dried chillies

salt

• steam your tempeh (see my  Sesame Coated Tempeh recipe for more information on why and how)
• make a marinade using the ingredients mentioned above, leave for at least 30 minutes,then fry in a layer of hot coconut oil, until crispy on both sides.
• make the quacamole by mashing all the ingredients together.
• serve in wraps with some fresh tomato slices, lettuce, crumbled tortilla chips for extra crunch, and hot taco salsa (optional)