Grilled Tempeh Collard Wraps with Mango Salsa and spicy almond butter sauce on fresh collard greens. Enjoy as an easy summer meal!
Who’s ready for a vacation get-away?
*waving both hands over here*
It’s really starting to feel like summer here in Virginia, and I’m in the mood to do a whole lot of nothing.
And by nothing I mean lay beach-front with a guilty pleasure good book, an ostentatiously fruit drink, and some tropical eats.
I can’t really help you out with the beach trip (we’ll get there!) but I’m excited to share these wraps that will take your taste-buds on vacation.
These Grilled Tempeh Collard Wraps with Mango Salsa & Spicy Almond Butter Sauce are the perfect protein packed meal with a sweet tropical vibe and a spicy finish.
Grain-free, plant-based, and oil-free; they’re perfect for the entire vacation party.
Better to send our taste-buds to paradise than nothing, right?
What You Need to Make Grilled Tempeh Collard Wraps
These Grilled Tempeh Collard Wraps are so fun, guys!
They’re light, easy, and perfect for lunch on a hot day or a summer taco night with the family.
The MVPs are marinaded grilled tempeh, sweet mango salsa, and spicy almond butter sauce, all wrapped up in my favorite sturdy greens.
You can also take any of the below recipes for the mango salsa, almond butter sauce, and easy lime cilantro tempeh marinade and use them separately to create a whole new recipe.
Regardless, they’re staples to my summer lovin’ and I hope you love them too!
You’re going to LOVE this 3-ingredient lime cilantro tempeh marinade.
Well, four ingredients, including the tempeh, but you knew that.
Rice vinegar, fresh squeezed lime, and cilantro infuse fresh tart flavor while keeping the marinade easy and oil-free!
I recommend marinading the tempeh few hours or overnight if you’ve got time, or do a quick 30-60 minute marinade after work before grilling.
The secret to amazing grilled tempeh is to continuously brush the leftover marinade over the grilling tempeh to ensure it says nice and juicy.
YUM.
I cut mine into triangles for fun, but long strips are great for grilling, too.
Pick your favorite shape!
How to Make the Mango Salsa
The first time I tried fruit in my salsa I was highly suspicious. Fruit? In salsa?
It might have been in Cancun on our honeymoon, because they had mango in everything.
Then again, I suppose all salsa is fruit-based because tomatoes are a fruit.
*mind blown*
This easy mango salsa is one I come back to each summer for a fun tropical mix to my Mexican dishes!
Sweet mango, bell pepper, red onion, lime, and cilantro make a fresh salsa that makes any meal taste like vacation.
If you find that green pepper is too bitter, sub red bell pepper instead for a sweeter take.
Sometimes I start craving this without any fresh mango on hand (doh).
When that happens I sub frozen mango instead, mix it up, and let it thaw overnight.
How to Make the Spicy Almond Butter Sauce
The succulent spicy almond butter sauce that ties it all together is made with my favorite Georgia Grinders Almond Butter!
I used the Salt-Free Almond Butter to make these wraps, but the Original Almond Butter would also be delicious!
These high-quality premium nut butters are made without any added sugars or oils, and I love adding them to my savory dishes along with the sweet.
To make the spicy almond butter sauce, you get just need a bit of Tamari Lite, sriracha, unsweetened almond milk, and a squeeze of lime.
I like to throw everything in the blender to make a super creamy and luscious dip, but if you’re not into dirtying up your blender, whisk it up by hand instead.
This recipe makes extra, which is key, because you’ll want extra sauce for dipping your collard wraps in!
Swaps and Substitutions
These wraps are a bit messy and a lot delicious…just how summer eating should be.
I kept them simple for the recipe here, but they’re great with extra veg!
Try adding shredded purple cabbage, bell pepper, and avocado to load them up.
If you’re not a fan of collard wraps, use your favorite tortilla as a base instead, or throw all of the filling onto a kale salad or quinoa bowl!
How to Serve Grilled Tempeh Collard Wraps
Enjoy these Grilled Tempeh Collard Wraps with Mango Salsa & Spicy Almond Butter Sauce as a fun summer lunch, entree, or appetizer!
I think they’d be fun served as hor-dourves for a summer party, barebeque, or taco tuesday spread.
Collard wrap assembly line, anyone?!
Most of the time, though, I enjoy them meal prep style on the fly.
Prepare the grilled tempeh, mango salsa, and spicy almond butter sauce in advance and assemble during the week for a quick working lunch.
Enjoy!
More Vegan Wraps
-
Green Chickpea Salad Collard Wraps
-
Chopped Greek Wrap
-
Salad Crunch Wrap
-
Rainbow Rice Paper Wraps With Black Sesame Sauce
-
Grain-Free Flatbread Wraps
-
Leftover “Holiday” Collard Wraps
-
Curried Sweet Potato & Lentil Collard Wraps
-
Rainbow Hummus Avocado Collard Wraps
-
Curried Chickpea Salad Collard Wraps
-
Grain-Free Flatbread Wraps
I Want to Hear From You
If you make this Grilled Tempeh Collard Wraps recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Grilled Tempeh Collard Wraps with Mango Salsa & Spicy Almond Butter Sauce
- Total Time: 1 hour 10 mins
- Yield: 2-3 servings
- Diet: Vegan
Description
Grilled Tempeh Collard Wraps with Mango Salsa and spicy almond butter sauce on fresh collard greens. Enjoy as an easy summer meal!
Ingredients
Lime Cilantro Tempeh
- 1 8 oz block of tempeh, cut into 12 triangles
- 1/2 lime, juiced
- 2 TBSP white rice vinegar
- 1 TBSP fresh cilantro, finely chopped
Mango Salsa
- 1 ripe mango, sliced
- 1/2 red onion, diced
- 1/2 cup green pepper, diced
- 1/2 cup cilantro, chopped
- 1 lime, squeezed
Spicy Almond Butter Sauce
- ⅓ cup almond milk
- 1/4 cup Georgia Grinders Salt-Free Almond Butter
- 2 tsp soy sauce
- 2 tsp lime juice
- 1 tsp sriracha
For serving
- 1 bunch of collard greens
Instructions
- Rinse and pat dry the block of tempeh and slice it into 6 triangles, then slice each triangle in half width-wise.
- Whisk the lime juice and white rice vinegar in a 9 x 13 glass baking dish. Add the tempeh triangles, cover it with the marinade, and top with 1 TBSP fresh chopped cilantro.
- Allow the tempeh to marinade for at least 1 hour or overnight, flipping once halfway.
- While the tempeh is marinading, chop all ingredients to make the mango salsa and mix together. Store the salsa in the fridge to allow the flavors to meld until ready to serve.
- Make the Spicy Almond Butter Sauce. Add all ingredients to a high-speed blender and pulse until it’s smooth and creamy. Add more almond milk to thin the sauce or almond butter to thicken.
- Rinse the collard greens and pat them dry. Trim the woody stem flush with the leaf and shave the protruding core.
- Heat a grill pan over medium-high. Add the marinaded tempeh to the pan and cook the triangles for 5 minutes on each side, until each side has nice grill marks. Brush frequently with any remaining marinade to keep the tempeh from drying out from the heat. If you don’t have a grill pan, you can sauté in a regular pan instead.
- To serve, divide the grilled tempeh among collard leaves and top them with mango salsa and spicy almond butter sauce. Add optional toppings such as hot sauce, avocado, or red cabbage.
- Store the leftovers separately in the refrigerator for 2-3 days.
Notes
Recipe adapted from Tone It Up
- Prep Time: 1 hour
- Cook Time: 10 mins
- Category: Collard Wrap, Lunch
- Method: Stovetop
- Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free
This post is brought to you by Georgia Grinders, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Wow. I can’t wait to try this! Looks amazing