This recipe is so like the appetizer served in many restaurants (i.e. PF Changs) except this version uses tempeh instead of shrimp or chicken. However, the sauce recipe can be used with either of those options as well. I liked it a lot and Rich absolutely loved it and ask that I make it again over the weekend.
You can also get creative and add different toppings but I chose to use julienne carrots and beans sprouts. In this instance, it’s best to use regular creamy peanut butter instead of the all-natural kind that needs refrigerated. The regular peanut butter will be creamier and make the consistency of the peanut sauce smoother. I learned from experience. 
INGREDIENTS
Peanut Sauce
- 1 1inch piece of ginger peeled
- 1 small garlic clove
- 1/2 cup creamy peanut butter
- 2-4 Tablespoons low sodium soy sauce
- 1 Tablespoon fresh lime juice
- 1 Teaspoon light brown sugar
- 1/4 – 1/2 Teaspoon crushed red pepper
Wraps
- 4-5 leaves from iceberg or butter lettuce
- 1 Tablespoon olive or sesame oil
- 1 package of sesame garlic tempeh (I like Turtle Foods)
- 10 baby carrots, julienne cut
- 1 can bean sprouts drained (or fresh bean sprouts)
DIRECTIONS
Place garlic and ginger in a food processor and mince. Add Peanut butter and blend thoroughly, scraping the sides occasionally to get loose garlic/ginger. Add lime juice, brown sugar, and crushed red pepper. Add the soy sauce until you have the consistency you desire. Set aside.
Gently remove leaves from head of lettuce, wash, pat dry and set aside. Prepare carrots and sprouts.
In a small skillet, heat the oil then add tempeh. While the tempeh is in the skillet break it into bit size chunks. turn the tempeh until it starts to brown on all sides. Remove the tempeh from the skillet and place it on a plate lined with a paper towel to remove excess oil. Return the tempeh to the skillet and add peanut sauce (enough to coat tempeh)
Place the lettuce on a serving plate, add tempeh, sprouts and carrots. You can also add a few shakes of soy sauce for additional flavor. Serve immediately. (although Rich said these were delicious cold as well).
I hope you get a chance to give this one a try. Very Yummy.
Have a great weekend and best of luck to all running The Marine Corps. Marathon this weekend!