🥘 Spanish · Lunch · Easy difficulty · Vegan
Gluten-Free Spanish Tempeh Lettuce Wraps
A gluten-free lettuce wraps with tempeh, smoked paprika, garlic and saffron, Spanish flavours and no gluten.
- Prep time
- 12 min
- Cook time
- 8 min
- Total time
- 20 min
- Servings
- 4
- Calories
- 381 kcal
- Protein
- 23 g
- Carbs
- 34 g
- Fat
- 17 g
- Course
- Lunch
About this Spanish wrap
Gluten-Free Spanish Tempeh Lettuce Wraps is a Spanish lunch built around tempeh (certified gluten-free). It takes about 20 min from start to finish, 12 minutes of prep and 8 minutes of cooking, and serves 4.
Cooking method: wrap. Difficulty is rated easy. Vegan, and marked gluten-free in our data.
Good for: gluten-free, under 25 minutes.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 300 g tempeh (certified gluten-free), cubed
- 1 head butter lettuce, leaves separated
- 1 cucumber, thinly sliced
- 1 cup roasted peppers, diced
- Seasoning: smoked paprika, garlic and saffron
- Sauce: 3 tbsp olive oil and 1 tbsp sherry vinegar
- 2 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Finely chop or mince the tempeh.
- Heat
- Off, no heat yet
- Look for
- Pieces are roughly the same size, so they all finish cooking together.
- Why it matters
- Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
- Avoid
- Cutting pieces of mixed sizes: small ones burn while big ones stay raw.
Step 2. Cook the tempeh with smoked paprika, garlic and saffron in a hot pan for 6 minutes until browned.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 3. Stir in the sauce (3 tbsp olive oil and 1 tbsp sherry vinegar) and simmer for 1 minute.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Wash and dry the lettuce leaves to use as cups.
- Heat
- Off, no heat yet
- Look for
- Pieces are roughly the same size, so they all finish cooking together.
- Why it matters
- Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
- Avoid
- Cutting pieces of mixed sizes: small ones burn while big ones stay raw.
Step 5. Spoon the filling into the leaves and add the cucumber and vegetables.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 6. Garnish with parsley and eat with your hands.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Check labels on stock, tamari, mustard and spice blends - gluten hides in them.
Equipment you will need
- Frying pan
- Chopping board
- Clean towel to keep wraps warm
Nutrition per serving
Estimated per serving: 381 kcal, 23 g protein, 34 g carbohydrate and 17 g fat. Roughly 24% of the energy comes from protein, 36% from carbohydrate and 40% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Gluten-Free Spanish Tempeh Lettuce Wraps
Substitutions and variations
- Warm tortillas briefly in a dry pan so they bend without cracking.
- Use large lettuce leaves instead of wraps for a low-carb alternative.
- Pack sauces separately if you are making these to eat later.
Frequently asked questions about Gluten-Free Spanish Tempeh Lettuce Wraps
How long does Gluten-Free Spanish Tempeh Lettuce Wraps take to make?
It takes about 20 min in total: 12 minutes of prep and 8 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 381 kcal, with 23 g protein, 34 g carbohydrate and 17 g fat. These are estimates for the recipe's 4 servings.
Is Gluten-Free Spanish Tempeh Lettuce Wraps gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make Gluten-Free Spanish Tempeh Lettuce Wraps ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.