| 12 x yellow or white corn taco shells | | OR 8-inch flour tortillas | | 2 tbl regular or low-sodium tamari or soy sauce | | 1 tbl honey or brown rice syrup | | 1 sm garlic clove, minced | | 2 x thin slices gingerroot, finely shredded | | 1 lrg scallion, thinly sliced | | 12 tsp crushed red pepper, flakes | | 3/4 lb steamed tempeh | | cut into 1/4-inch strips | | 1/4 cup bottled mango chutney | | 1/2 cup plain nonfat yogurt or soy yogurt | | 1 tsp ground cumin | | 1 1/2 cup shredded lettuce |
| | This is a great spicy Caribbean mixture. | | Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas , wrap in foil. Bake taco shells or tortillas about 10 minutes or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on HIGH 30 to 60 seconds. | | Meanwhile, heat large nonstick skillet over medium heat. Add tamari or soy sauce , honey or brow rice syrup, garlic , gingerroot, scallion and red pepper flakes and bring to a simmer, stirring constantly. Add tempeh , stir to coat thoroughly. Cook over high heat, stirring constantly, about 4 minutes. | | To assemble, in each taco shell or tortilla place 2 or 3 tempeh strips, 1 teaspoon chutney , 2 teaspoons yogurt and a sprinkle of cumin . Top with shredded lettuce . Roll tortillas around filling ingredients. | | Makes 12 wraps. |
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