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Lisa’s Famous Tempeh Wraps


When she’s not scouring music for her waitlisted classes, or grinding at her 9 to 5 job, our Monarch Beach instructor of the month, Lisa Mikelson, is a budding chef. Students are always asking her for her latest, healthy recipe.

Her last share with the Outpost was a huge hit, so we had to get another tasty dish from our own Ina Garten. Lisa did NOT disappoint.

These tempeh wraps look straight out of Top Chef. Bursting with the season’s freshest produce and a low-carb lovers dream meal; we bet everyone will be satisfied with this tasty dish.


We are fans of a recipe where the ingredients are easy and don’t involve too much measuring and science–check ✓, check ✓.

Lisa gives a little more “direction” below:

First you want to marinade your Tempeh! Start by cutting it up into small cubes then throwing it all into a large bowl. Add in about a quarter cup of coconut aminos, a tablespoon of cumin, a tablespoon of tumeric, a tablespoon of smoked paprika, and salt and pepper to taste. Set the bowl aside for at least 15 minutes while you prep everything else.

I like to get all of my ingredients cleaned and prepped, so that once the tempeh is cooked, you have an assembly line ready to create your wraps!

LETTUCE: Pull apart your lettuce (don’t chop) so that it creates a little lettuce bowl. If you use a head of iceberg, cut it in half then remove the lettuce leaves. Wash and set aside to dry.

RADISHES: I looooooove radishes and think they are super underutilized! They add crunch and a spiciness to any recipe. If I have time, I like to pickle them!! I DIE!

Start by rinsing and scrubbing your radishes with a sponge. Because they’re a root veggie, they sometimes have a dirt film on the outside of them, so I like scrubbing them with the corse side of a clean sponge to get them super clean!  I then slice them super thin, throw them in a bowl and add a little salt and pepper.

BELL PEPPER: Slice into long thin pieces, throw into a bowl, and set aside.

SPROUTS: There are tons of different kinds of sprouts! You can also use micro greens if you’re not a sprout fan. These typically come ready to eat right out of the package, so no prep is necessary.

HERBS: Dice your fresh cilantro and mint, throw  in a bowl and set aside.

OPTIONAL: Avocado is BOMB on these! So don’t be afraid to add that to the mix. Other super yummy additions are sliced cucumber, shredded carrots, and pickled onions.

Once all of your ingredients for the wraps are prepped, it’s time to cook up the tempeh! If you’ve never had tempeh before, I want to inspire you to try something new because I think once you get over the fear of what it might taste like, you’ll find that it’s an incredible option for lighter, meatless meals. The trick with tempeh is LOTS of flavor and the right cooking technique. I like mine seared and crispy on the outside. It provides great texture and adds a nuttiness to the tempeh.

Grab a large sauté pan… And I mean large. The trick to getting food crispy is to not overcrowd the pan. So if you only have a small sauté pan, cook your tempeh in batches.

Put your pan over medium to high heat. Add enough avocado oil to coat the pan. Once the oil has heated up, add your tempeh. Make sure you don’t add the marinating liquid to the pan. Just scoop out the tempeh and leave what’s left of the marinade in the bowl.

When you put the tempeh into the pan, there should be a sizzling noise. That means the pan is at the right temp. Once you spread out the tempeh in the pan, don’t touch it. Another trick to searing and getting things crispy, is to resist the urge to constantly stir and move the food.

The tempeh should take about 15 minutes to get crispy and in that time you should only stir or flip it a few times. Once it’s crispy, remove it from the pan and put it into a bowl.  The great thing about tempeh is it’s already cooked. So you just have to heat it to your desired temperature or sear it to your desired crispness!

Once your tempeh is done, it’s time to assemble your wraps! Grab some lettuce leaves and pack them full of all the goods!!! Start with your tempeh, pile on your veggies, then top with the fresh herbs! If you’re feeling saucy, you can keep some coconut aminos {or your favorite sauce} on the side for dipping. I like to slice up a fresh lime and squeeze that on top for a pop of citrus.

These wraps are healthy and satisfying! Enjoy!

We can’t wait to make these delicious wraps this weekend. We think these are perfect for guests and entertaining.

Happy Weekend Gritty and be sure to catch Lisa in the Saddle Room; her last discounted class will be Monday July 31st at 5:30pm.

Wishing you a delicious weekend.