Smokey Bacon and Avocado Wrap

Image courtesy Dawn Hutchins

Image courtesy Dawn Hutchins


  • 2 tsp. coconut oil
  • 1/2 yellow onion, sliced
  • 1 10 oz. package smoky tempeh, bacon style, rough chopped (**or 6 slices of thick cut bacon)
  • 10 oz. frozen shiitake mushrooms
  • 2-3 Tbsp. balsamic vinegar
  • 2 multigrain tortillas
  • 1/2 avocado, sliced
  • 2/3 cup shredded red cabbage


Preparation Instructions

Serves 2

  1. Heat the coconut oil over medium-high heat; add the onion and saute until softened, about 5 minutes, tempeh bacon and cook until crisp, 3-5 minutes; add mushrooms and use spatula to break up evenly, cook 3-5 minutes, or until heated through; pour in balsamic vinegar and stir mixture well until heated through.
  2. Lay out two tortillas, top each with half the tempeh bacon/mushroom mixture, half the avocado and half the red cabbage. Fold edges and roll tortillas, slice in half.

**If using bacon instead of tempeh bacon, cook to package directions and place three slices in each sandwich.

Recipe by Dawn Hutchins. 

Dan NehringTempeh, Bacon