Baked tempeh and crunchy vegetable wrap: my easy lunch to go

A good lunch to go should be easy to make, lovely to eat and filled with colour. This wrap ticks every box: the tempeh goes into the oven first until golden, then meets the crunch of cucumber, carrot and lettuce.

Tempeh is made from fermented soybeans. Its firm texture works beautifully in a wrap and creates a vegetarian lunch that still feels generous and full of character.

Ingredients for one large wrap

• 1 large wholemeal wrap
• 100 g tempeh
• 1 small carrot
• A quarter of a cucumber
• 2 to 3 lettuce leaves
• 1 teaspoon olive oil for the tempeh, optional
• Black pepper and your favourite herbs

Method

1. 01Preheat the oven to 190°C.
2. 02Cut the tempeh into small strips or cubes. Place on a lined baking tray, add a drizzle of olive oil if you like, then bake for 15 to 18 minutes, turning halfway through.
3. 03Meanwhile, grate the carrot, cut the cucumber into thin sticks and wash the lettuce.
4. 04Warm the wrap for a few seconds to soften it, then arrange the lettuce, carrot, cucumber and still-warm tempeh down the centre.
5. 05Add black pepper and the herbs you enjoy, fold in the sides and roll the wrap up gently but firmly.

Golden, green and crunchy: a quick lunch can still make you genuinely excited to sit down and eat.