Ingredients

The following ingredients have 4 Servings
  • ½ cup chopped Brussels sprouts
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and ground black pepper, to taste
  • Coconut oil cooking spray, for greasing
  • 5 ¼-inch-thick slices tempeh or extra-firm tofu, cut into bite-sized pieces
  • 3 tablespoons barbecue sauce or garlic teriyaki sauce
  • 4 flour tortillas
  • 2 romaine lettuce leaves, shredded
  • 1 medium carrot, shredded
  • 1 avocado, halved, pitted, and sliced
  • 1 shallot, thinly sliced
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Instruction

  • 1.  In a medium bowl, combine Brussels sprouts, Dijon mustard, garlic powder, onion powder, salt, and pepper and mix well until thoroughly coated.
  • 2.  Spray cooking spray on a medium frying pan and gently sauté Brussels sprouts for 5 to 7 minutes, or until lightly browned. Set aside.
  • 3.  Heat tempeh or tofu in a nonstick frying pan over medium heat and add barbecue or garlic teriyaki sauce. Stir for 5 minutes, or until heated through and slightly crisp.
  • 4.  Place a tortilla in a dry frying pan over medium heat and cook for about 45 seconds on each side, until warm and lightly brown. Repeat with remaining tortillas.
  • 5.  Place lettuce in the center of a tortilla, and then add carrots, Brussels sprouts, and tempeh or tofu. Top with slices of avocado and shallots, and then wrap closed.