- 2 large Whole-Wheat Wraps
- 1, 8oz package Tempeh
- 1/2-3/4 cup Frank’s Red Hot Buffalo Wing Sauce (make sure it’s Buffalo Wing, not regular Frank’s)
- Lettuce or Spinach
- 1/2 cup Soy Yogurt
- 1 Celery Rib
- 2 tablespoon minced Red Onion
- Small handful chopped Fresh Cilantro
- 1 tablespoon Canola Oil
- Salt and Pepper
Heat your grill to high (the oven would work if you don’t have a grill) Rub the tempeh block with oil, a pinch of salt and pepper, and about 2 Tbsp of the buffalo sauce. Let sit for 5-10 minutes while the grill gets hot. In the meantime chop the onion, celery and cilantro and mix in bowl with the yogurt and some of the blue cheese to taste. Add salt if desired. Grill the tempeh block for 2 minutes or so on each side, until heated and just marked by the grill.
Slice the tempeh into 1/2 inch slices and toss in a bowl with remaining buffalo sauce. Spread the yogurt sauce on the wraps, top with lettuce or spinach. Add half the tempeh to each and sprinkle with remaining blue cheese, if desired (mine was a little too blue cheesy , so go easy on the cheesy). Fold in the sides, wrap up, and enter buffalo nirvana.
Read the blog post where this recipe originally appeared.