Vegan barbecue tempeh wraps

Today I’ve been eating vegan for more than a week now and I’m feeling pretty good! I’m not really missing anything yet and I’ve got more energy than usual. So, it’s not really hard to keep up! I did eat to many Oreo’s this weekend, yes they’re vegan, but during the week days I also avoid refined sugar and when I had my little Oreo cheat on the weekend, I immediately felt bad. Oops. Anyways, today Wouter had left over barbecue meat from the weekend, so I had to make something vegan for myself, but I did stay in the barbecue theme. I made these delicious barbecue tempeh wraps and sharing the recipe below:

What you need for 2 wraps:

• Santa Maria American BBQ sauce Kentucky Whiskey
• Maza Hummus
• 75 grams tempeh
• 2 No Fairytales beet tortillas
• a hand of spinach
• a hand of lettuce
• 8 cooked broccoli florets
• 1/2 paprika, in bite size pieces
• 1/2 avocado
• sprouts

Instructions:

1. Cut the tempeh in small pieces and put them in a small pot and fully cover them with the barbecue sauce, put on a low fire and let is simmer for 15 minutes.
2. Grab the tortillas and cover it in a layer of hummus.
3. Divide the spinach, lettuce, broccoli florets, avocado, paprika and sprouts over the two tortillas and roll them up tightly. Cut them in half and serve them with some more broccoli.