Whole grain tortilla (8-inch): 1 (45g), Tempeh (marinated, cooked): 85g (3 oz), Kimchi: 30g (2 tbsp), Avocado: 30g (1/4 medium, sliced), Cucumber: 30g (1/3 cup, julienned), Carrots: 30g (1/3 cup, julienned), Green onions: 10g (2 tbsp, chopped), Sesame seeds: 5g (1 tsp), Sriracha mayo: 10g (2 tsp, optional)
1. Lay the whole grain tortilla flat on a clean surface. 2. If using, spread 10g sriracha mayo evenly over the tortilla. 3. Layer 85g cooked tempeh, 30g kimchi, 30g sliced avocado, 30g julienned cucumber, and 30g julienned carrots on top. 4. Sprinkle with 10g chopped green onions and 5g sesame seeds. 5. Fold in the sides of the tortilla, then roll it up tightly from the bottom. 6. Cut in half diagonally and serve immediately.
