BLT Wraps with Chipotle Mayo

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine American
Servings 3 Servings


BLT Wrap

  • 4 oz tempeh sliced
  • 2 cup lettuce
  • 1 small tomato
  • 1/2 avocado
  • 2-3 tsp garlic powder
  • 2 tbsp maple syrup
  • 2-3 tsp liquid smoke
  • fresh black pepper
  • 2 squeezes of lime
  • 2 spinach tortillas or gluten free tortillas

Chipotle Mayo

  • 1/4 cup vegan mayo
  • 2 tsp fresh lime juice
  • 1 chipotle chile from 1 can of chipotles in adobo


To Make Chipotle Mayo

  • Blend mayo, lime juice, and chipotle chile to taste.

BLT Wraps

  • Whisk together garlic powder, maple syrup, liquid smoke, black pepper, and lime in a bowl.
  • Submerge your tempeh into your liquid mixture and place in the fridge overnight.
  • Preheat oven to 425 degrees F. Line baking sheet with parchment paper. Transfer tempeh to baking sheet. Bake for 10-15 minutes or until golden brown.
  • Take your tortilla and layer it with tempeh, lettuce, tomato, avocado, and chipotle mayo.
  • Grill your finished burritos to seal edges or just roll up and eat.


Plan Ahead – Prepare the sauce the day before.
Extra Calories – Serve with a side salad.
Lower Fat – Omit Chipotle Mayo and reduce avocado.
Soy Free Option – Use 1 large grilled portobello cap for your bacon texture and add 1/2 cup of mashed chickpeas for protein.
Keyword avocado, blt, chipotle mayo, gluten free
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