| Prep: 25 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 25g | 4g | 40g |
| sugars | fibre | protein | salt |
| 12g | 8g | 18g | 1.2g |
Why I Love Canadian Maple-glazed Tempeh Wraps with Avocado Cream, Cilantro Lime Slaw, Grilled Corn, and Pickled Red Onions
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Every so often, a recipe comes along that perfectly strikes a balance between flavor, texture, and freshness. That’s exactly the case with these Maple-glazed Tempeh Wraps with Avocado Cream, Cilantro Lime Slaw, Grilled Corn, and Pickled Red Onions. As a native of Texas, my culinary journey has always been rooted in bold and vibrant flavors. But what really excites me is diversifying the palette with global influences, and this Canadian-inspired recipe does just that.
Discovering the Versatility of Tempeh
One of the reasons I love this recipe is its use of tempeh, a protein-packed fermented soybean product that’s often overshadowed by its cousin, tofu. Tempeh’s firm texture and nutty flavor make it an ideal canvas for the maple glaze, a blend of pure maple syrup, soy sauce, and smoked paprika. Not only does this glaze create a delectable crust on the tempeh, but it also infuses it with layers of sweet, savory, and smoky goodness.
Maple syrup in savory dishes might seem unusual, but it’s a classic ingredient in many Canadian cuisines. Borrowing from chefs like Michael Smith, who often incorporates maple syrup in creative ways, I’ve found that its natural sweetness pairs beautifully with a variety of flavors, adding a sophisticated twist to everyday meals.
The Creamy, Crunchy, and Colorful Components
What makes the Maple-glazed Tempeh Wraps with Avocado Cream, Cilantro Lime Slaw, Grilled Corn, and Pickled Red Onions truly extraordinary are the vibrant toppings that accompany the tempeh. The avocado cream, made with ripe avocados, lime juice, and a hint of yogurt, provides a luscious contrast to the crispy tempeh. Meanwhile, the cilantro lime slaw introduces a refreshing crunch with its shredded cabbage and carrots, accentuated by the zesty citrus dressing.
The grilled corn and pickled red onions are more than just garnishes; they elevate the wraps by adding layers of flavor and texture. Grilling the corn caramelizes its natural sugars, enhancing its sweetness, while pickling the red onions brings a tangy sharpness that brightens up each bite. When wrapped in a soft whole wheat tortilla with mixed greens and a sprinkle of feta cheese (if you’re feeling indulgent), these components come together in perfect harmony.
Pairing Ideas and Culinary Connections
This recipe reminds me of Tex-Mex classics, with a modern, international flair. For instance, it’s somewhat reminiscent of BBQ tofu tacos, another favorite of mine that balances smoky, sweet, and tangy flavors. Also, these wraps could easily be served alongside dishes like Mexican street corn salad or roasted sweet potato wedges for a well-rounded meal.
Ultimately, what makes these Maple-glazed Tempeh Wraps so special is their ability to transport you through their flavors and textures. Whether you’re a seasoned tempeh lover or trying it for the first time, this recipe offers a delightful culinary journey that’s as nourishing as it is delicious.
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What You’ll Need
- Tempeh:
- 2 packages tempeh (8 ounces each)
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Avocado Cream:
- 2 large avocados
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup plain yogurt (or dairy-free alternative)
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cilantro Lime Slaw:
- Grilled Corn:
- 3 ears of corn, husked
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pickled Red Onions:
- 1 large red onion, thinly sliced
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- Wraps and Assembly:
- 6 large whole wheat or gluten-free tortillas
- 1 cup mixed greens
- 1/2 cup crumbled feta cheese (optional)
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Method
Step One: Prepare the Tempeh
Cut the tempeh into thin strips.
In a medium bowl, whisk together the maple syrup, soy sauce, olive oil, apple cider vinegar, smoked paprika, garlic powder, and black pepper.
Add the tempeh strips to the marinade, ensuring they are well-coated. Let marinate for at least 30 minutes.
Preheat a skillet over medium heat and cook the marinated tempeh strips until golden brown and caramelized, about 5-7 minutes on each side. Set aside.
Step Two: Make the Avocado Cream
In a blender or food processor, combine the avocados, lime juice, yogurt (or dairy-free alternative), fresh cilantro leaves, salt, and black pepper. Blend until smooth and creamy.
Step Three: Prepare the Cilantro Lime Slaw
In a large mixing bowl, combine the shredded green cabbage, shredded carrot, and chopped fresh cilantro.
In a small bowl, whisk together the lime juice, olive oil, honey (or agave nectar), salt, and black pepper.
Pour the dressing over the cabbage mixture and toss to combine. Set aside.
Step Four: Grill the Corn
Brush the ears of corn with olive oil and sprinkle with salt and black pepper.
Preheat a grill or grill pan over medium-high heat.
Grill the corn, turning occasionally, until all sides are charred and cooked through, about 10-12 minutes. Once done, let cool slightly and cut the kernels off the cob.
Step Five: Pickle the Red Onions
In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil, then remove from heat.
Place thinly sliced red onion in a heatproof bowl and pour the hot vinegar mixture over them. Let sit for 30 minutes, then drain.
Step Six: Assemble the Wraps
Lay a tortilla flat and spread a generous layer of avocado cream down the center.
Top with a handful of mixed greens, a spoonful of cilantro lime slaw, grilled corn kernels, and pickled red onions.
Add a few strips of maple-glazed tempeh and sprinkle with feta cheese if using.
Fold in the sides of the tortilla and roll it up tightly to form a wrap. Repeat with the remaining tortillas and filling ingredients.
