Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

TLT (Tempeh, Lettuce, Tomato) Wraps

1 servings

Ingredients:

• 5 oz. tempeh, sliced into ¼-inch pieces
• ¾ tsp light soy sauce
• ¼ tsp garlic powder
• ¼ tsp lemon juice
• 1 roma tomato, thinly sliced
• 1/8 tsp salt
• ¼ cup chopped cilantro
• 4 large lettuce leaves, like green leaf or red leaf

Directions:

1. Toss the sliced tempeh with the garlic powder, soy sauce and lemon juice in a bowl and allow to marinate for 10-15 minutes.

2. Gently toss the tomato slices with the salt and cilantro; set aside.

3. Preheat an air fryer to 400°F and air fry the tempeh for 8 minutes OR broil the tempeh slices on high for about 5 minutes in the oven (or toaster oven), making sure to flip frequently with tongs or a spatula.

4. Skip to step 5 to make a lettuce wrap with parchment paper. Otherwise, layer two lettuce leaves and fill with half of the tempeh and tomato slices and repeat with remaining ingredients.

5. Optional: make a lettuce wrap with parchment paper:

1. Lay a square of parchment paper, slightly bigger than the size of the lettuce leaves (about 9x15 inches), down on an angle on a flat work surface.

2. Layer 2 large lettuce leaves on top of one another.

3. Place half of the tempeh slices, followed by the tomato slices, down the center of the lettuce leaves.

4. Starting at the end closest to you, roll the lettuce over the filling, gently tucking it back as you roll, to form a tight cylinder.

5. Continue to roll, tucking in the sides of the lettuce as you go, until you it is completely wrapped.

6. Starting with corner closest to you, fold the parchment paper over the lettuce wrap, tucking it under and adjusting the paper to tightly fit around the wrap.

7.Continue to roll the parchment paper, tucking in the sides as you go, until wrapping is complete.

8. Use a piece of tape or a toothpick to keep the parchment in place when finished.

9. Slice the lettuce wrap in half using a serrated knife if desired.

10. Repeat with remaining ingredients.

Recipes

47 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
07.31.2025

Broccoli Onion Omelette

Servings: 1, Prep Time: 5 min, Cook Time: 10 minIngredients3 large [150 g] Egg1 cup chopped [91 g] Broccoli0.5 onion [55 g] Yellow Onions1 tbsp [12.8 g] Clarified Butter Ghee1 Dash [1 g] Himalayan Pink Salt (To Taste)1 dash [0.1 g] Black Pepper (To Taste)DirectionsWash and cut the broccoli into bite size pieces.Chop the onion into a fine dice and set aside.In a skillet on medium heat, add the ghee and saute the broccoli and onions for 4-5 minutes.Crack the eggs into a bowl and mix well, seasoning with salt and pepper to taste.Pour the eggs into the skillet and cover with a lid. Cook for 5 minutes. Enjoy!Nutrition InfoCalories: 389, Fat: 28g, Carbs: 12g, Protein: 22g, Fiber: 3g, Sugar: 7g

07.26.2025

Shrimp and Zoodles

Servings: 1, Prep Time: 5 min, Cook Time: 15 minIngredients4 oz [113.6 g] Shrimp (Prawns)3 cup [255 g] Zucchini Noodles1 small [43 g] Shallot2 clove [6 g] Garlic1.5 tbsp [19.2 g] Clarified Butter Ghee0.5 cup [72.5 g] Green Peas4 sprigs [4 g] Parsley1 Dash [1 g] Himalayan Pink Salt (To Taste)1 dash [0.1 g] Black Pepper (To Taste)1 tsp [4.7 g] Lemon JuiceDirectionsPat the shrimp dry and season with salt and pepper to taste. Set aside.In a skillet, add half the ghee in the pan and sear the prawns for 1-2 minutes per side. Remove from heat and set aside.Chop the shallot and garlic into a small dice.Heat a pan to medium heat and add the remaining ghee and saute the shallots and garlic for 5 minutes.Add the zucchini noodles and peas, cook for 1 minute.Add the shrimp and turn off the heat.Finely chop the parsley and add to the dish. Squeeze a little fresh lemon juice and enjoy!Nutrition InfoCalories: 404, Fat: 21g, Carbs: 30g, Protein: 25g, Fiber: 8g, Sugar: 14g

07.24.2025

Kale, Apple and Chicken Salad

Servings: 2, Prep Time: 5 min, Cook Time: 0 minIngredients8 leaves [120 g] Kale1 medium (2-3/4" dia) (approx 3 per lb) [138 g] Honeycrisp Apples1 tbsp (packed) [15 g] Feta Cheese3 medium piece (yield after cooking, bone removed) [186 g] Rotisserie Chicken1 tbsp [14 g] Olive Oil0.5 tbsp [7.5 g] Apple Cider Vinegar3 tbsp [21 g] Pumpkin SeedsDirectionsChop the kale and add to a bowl.To make the dressing, add the olive oil, apple cider vinegar, and a dash of salt and pepper to a small bowl and whisk. Pour over the kale and toss to combine.Top the kale with the apple slices, feta, pepitas and chicken.Nutrition InfoCalories: 436, Fat: 27g, Carbs: 16g, Protein: 32g, Fiber: 2g, Sugar: 7g

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*