Crispy Tempeh Sourdough Wraps
like a hot deli wrap, but better
Equipment
- heavy frying pan or skillet
- Rolling Pin
Ingredients
Flat bread
- 1 handful sourdough dough
- flour for dusting
Crispy tempeh
- tempeh
- olive oil
- soy sauce
- lemon juice
- smoked paprika and/or cumin
Filling
- gherkins or cornichon
- fresh coriander
- black pepper
creamy layer (choose one):
- sour cream, Greek yoghurt, crème fraîche, mayonnaise, or hummus
Optional extras:
- Chilli oil or sriracha or harissa
- honey
- shredded cabbage or lettuce
Instructions
Pan baked flatbread
- Take a fist-size piece of dough, roll into a ball and dust lightly with flour.
- roll very thinly with a rolling pin until 3–4 mm.
- Heat a dry pan on medium high.
- Cook 2 minutes per side until blistered and lightly charred.
- Keep warm under a tea towel.
Crispy tempeh filling
- Slice tempeh thin.
- Fry in olive oil until golden and crisp.
- Then splash in, 1 tsp soy sauce (or salt), 1/2 tsp vinegar or lemon
- Optional: add a pinch of smoked paprika and/or cumin
- Let it caramelise slightly.
Herb Relish
- Finely chop:gherkins, fresh coriander
- Mix with: 1 tsp olive oil, squeeze of lemon, black pepper
Creamy Layer (optional but recommended)
- sour cream, Greek yoghurt, crème fraîche, hummus
Assemble
- Spread creamy layer → add tempeh → spoon over gherkin-coriander relish → fold or roll.
Finish with:
- Extra coriander, drizzle of chilli oil or honey
Optional Add-ins (if lurking in your fridge)
- Shredded cabbage or lettuce (crunch)
- Chilli oil, Sriracha / harissa
Tried this recipe?Let us know how it was!