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Crispy Tempeh Sourdough Wraps

like a hot deli wrap, but better
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Course Lunch
Cuisine Middle Eastern

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!