10 minPrep Time
5 minCook Time
15 minTotal Time
- 1 can garbanzo beans
- 2 Strips Lightlife Organic Smoky Tempeh Strips
- 1 cup Red Peppers (thinned sliced)
- 1 tbsp olive oil
- 2 whole wheat tortilla wrap
- 1 small tomato
- 2 tsp McCormick Mesquite Season (or chili powder)
- "!Avocado Cream."
- 1 cup Vegan Eggless Mayo
- 1 small hass avocado
- 1/2 cup fresh cilantro
Drain garbanzo and set aside. Chop tempeh strips into small pieces and set aside in a bowl. Cut red peppers into thin slices, set aside. Slice tomato into 4 pieces and remove the inside seeds. Set aside. Heat a skillet or a non-stick pan with olive oil until medium hot. Add tempeh pieces and stir for 1 minute, add peppers and stir for another minute and a half. Add garbanzo beans and mesquite season and stir. Lower heat and let simmer for two minutes. Turn off heat.
Chop cilantro, set aside. Cut avocado in half, remove seed, and with a spoon, scoop the insides and put in a blender. Add veganaise and chopped cilantro and mix until smooth. Remove and pour into bowl (this can be refrigerated used in other sandwiches)
Assembling (you might want to add foil to bottom so chickpeas won't fall everywhere)
Warm the tortilla in the microwave for 20 seconds in a glass plate. Remove and add a piece of foil to the bottom of tortilla. Add garbanzo mix, tomatoes, and avocado cream on top. Wrap it and enjoy it!