1/2 cup fresh squeezed orange juice (from 2 oranges)
zest from one orange
1/2 cup cider vinegar
2 tablespoons olive oil
2 tablespoons reduced sodium soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon agave syrup or honey
1 tablespoon ground allspice
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 teaspoons fresh thyme leaves
3 large garlic cloves, minced
1 jalapeno, seeded and minced
4 scallions, chopped
3 cups broccoli slaw mix
1/2 of a red pepper, sliced thinly
2 large scallions, sliced thinly (light green and white parts)
1/4 cup chopped cilantro
1/4 cup golden raisins
1/2 cup nonfat plain Greek yogurt
2-3 tablespoons Jerk marinade
splash of cider vinegar
8 oz tempeh*, cut in thin strips
4 wraps of your choice (we used Joseph's Low Carb Lavash)
Combine all of the marinade ingredients in a blender and process until smooth. Transfer to a bowl or baking dish and add the tempeh strips. Let marinate for at least 20-30 minutes, or longer.
To prepare the slaw, combine the broccoli slaw mix, red pepper, scallions, cilantro and raisins in a bowl. Remove a few tablespoons of the jerk marinade and whisk together with the yogurt and cider vinegar, to taste. Toss with the vegetable mixture and set aside.
Heat a large skillet coated with cooking spray over medium-high heat. Drain the tempeh from the marinade and add to the skillet. Cook for 2-3 minutes per side, until browned.
To assemble the wraps, place 1/4 of the slaw mixture and cooked tempeh strips in the center of each wrap. Roll up, slice in half, and enjoy.
*Tempeh can be found in the refrigerated area of the produce section in your grocery store, along with the tofu, "fake meat" products, wanton wrappers, etc. I used Light Life Organic Three Grain Tempeh.