🌮 Mexican · Lunch · Easy difficulty · Vegan
Lean Mexican Tempeh Lettuce Wraps
A weight loss lettuce wraps with tempeh, cumin, smoked paprika and chilli, Mexican flavours and no gluten.
- Prep time
- 12 min
- Cook time
- 8 min
- Total time
- 20 min
- Servings
- 4
- Calories
- 313 kcal
- Protein
- 22 g
- Carbs
- 18 g
- Fat
- 17 g
- Course
- Lunch
About this Mexican wrap
Lean Mexican Tempeh Lettuce Wraps is a Mexican 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: weight loss, under 25 minutes, light & low calorie, everyday healthy.
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 bell pepper, diced
- Seasoning: cumin, smoked paprika and chilli
- Sauce: 2 tbsp lime juice and 2 tbsp olive oil
- 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 cumin, smoked paprika and chilli 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 (2 tbsp lime juice and 2 tbsp olive oil) 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 coriander and lime wedges 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
Fill half the plate with vegetables - volume without the calories.
Equipment you will need
- Frying pan
- Chopping board
- Clean towel to keep wraps warm
Nutrition per serving
Estimated per serving: 313 kcal, 22 g protein, 18 g carbohydrate and 17 g fat. Roughly 28% of the energy comes from protein, 23% from carbohydrate and 49% 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 Lean Mexican 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 Lean Mexican Tempeh Lettuce Wraps
How long does Lean Mexican 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 313 kcal, with 22 g protein, 18 g carbohydrate and 17 g fat. These are estimates for the recipe's 4 servings.
Is Lean Mexican 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 Lean Mexican 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.