Crispy BBQ Tempeh Caesar Salad Wraps

makes 5 wraps 

8 oz tempeh, cut into slices

1/4 cup bbq sauce

2 tbsp olive oil

1 cup cashews, soaked in water for 4 -5 hours

1/2 cup water

1 garlic clove

1 tsp capers

2 tbsp lemon juice

1 tsp salt

1/2 tsp black pepper

5 cups chopped romaine lettuce

5 cups chopped Lacinato kale

1/2 red onion, sliced

1/2 red pepper, sliced

3 carrots, julienned

5 large wraps


Cut the tempeh into 1/2 inch by 3 inch long strips. Place in a bowl, and coat with bbq sauce. Let sit for 30 minutes. 


In a large frying pan, heat the olive oil on medium. Add the tempeh and fry until crispy. Remove and set to the side.


In a food processor or blender, add the cashews, water, garlic, capers, lemon juice, salt, and pepper. Puree until smooth. Add more water if you want the dressing thinner.  


In a large bowl, toss the romaine lettuce and kale with half the dressing. Add more or less per your taste. 


Prepare the wraps with 2 cups of salad in each, 4 - 5 pieces of tempeh, sliced onion, red pepper, and carrots. 


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